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Copyrighted 1922 

The Thursday Afternoon Cooking Club 

Wichita, Kansas 

Printed by The Western of Wichita 






4^r cAi-, U^ciuG 



THE THURSDAY 
AFTERNOON 

COOKING CLUB'S 

COOK BOOK 




INTRODUCTION t^ J 

The Thursday Afternoon Cooking Club of Wichita, Kansas, 
was organized in the Fall of 1891, by Mrs. E. R. Spangler, who 
was the first President. It has held a unique place among 
women's clubs in the West, and has received many high compli- 
ments from our Eastern guests, as being the only club composed 
exclusively of practical housekeepers, organized solely for the 
exchange of ideas in the art of cooking and domestic science. 
The membership is limited to twenty five, and must stand for 
the higher and better things in life. 

The motto of the club, "Health, Strength, Happiness," indi- 
cates the high value they place on food quality as a prime factor 
in the making of the modern home. Extravagant receipts are 
not sought, but every receipt must be practical and meet the re- 
quirements of every-day experience. 

Great credit for the success of the Club, in organizing and 
planning all work, should be given to Mrs. B. H. Campbell, who 
gave the best of her time, strength, and advice as President for 
eleven years. The love and harmony that has always been with 
the Club, we owe to her firm, yet gentle, advice; so much so, that 
we feel she was the Mother of the Club. We are now in our 
thirty-first year, and the only one of the Charter members left 
to enjoy the club is Mrs. O. D. Barnes. 

For many years, the one great desire of the Club has been 
to have a cook book, containing our very choicest receipts, not 
for financial profit, but to be a guide and help to the generations 
that follow the earnest women who have striven for so many 
years to bring wholesome living into the homes. 

We could not publish the book without acknowledging the 
deep obligation we owe to our dear departed member, Mrs. 
Chester I. Long, whose kindness, faithful work, and generous 
co-operation has made the book possible. This feeling of ap- 
preciation will find a glad echo in the hearts of all the members, 
and of all others who receive the book. 

PAST PRESIDENTS 

Mrs. E. R. Spangler, Mrs. H. W. Lewis, 

Mrs. Mary C. Todd Mrs. C. E. Potts, 

Mrs. W. P. Cleveland, Mrs. O. D. Barnes, 

Mrs. B. H. Campbell, Mrs. O. A. Rorabaugh, 

Mrs. G. S. Purdue, Mrs. W. E. Stanley, 

Mrs. Finlay Ross, Mrs. R. B. Campbell, 
Present President: Mrs. C. L. Davidson. 



NOV 28*22 

DC1A602764 



ABBREVIATIONS 



t — teaspoon — leveled with sharp blade of knife. 

T — Tablespoon — leveled. 

C — cup. 

pt. — pint. 

qt. — quart. 

oz. — ounce. 

lb. — pound. 

B. P. — Baking Powder. 

B. Sugar — Brown Sugar. 

Egg yolks. 

Egg whites. 

min. — minutes. 

hr. — hour. 

Egg of butter — butter size of an egg. 

Pinch of salt— y 8 t. 

When sugar is mentioned we always mean granulated sugar. 

Water means cold water. 



BREAD 

Bread is of two kinds— fermented and unfermented. 

Fermented bread is made light by rising with yeast. 

Unfermented bread is made light by chemicals, or by beating 
in the air, or by kneading. The material must be cold and mixed 
quickly. 

Bread is the most important article of food, and history tells 
of its use thousands of years before the Christian era. Many pro- 
cesses have been employed in making and baking; and as a re- 
sult, from the first flat cake has come the perfect loaf. The study 
of bread making is of no slight importance, and deserves more at- 
tention than it receives. 

QUICK METHOD BREAD RECEIPT 

2 cakes yeast 1 pt sweet milk 

1 pt. water 1 t salt 

For a family say, of four persons, dissolve two cakes of 
Fleishman's compressed yeast in a little luke-warm water, into 
an earthen bowl or milk crock, pour 1 pt. of sweet milk and add 
1 pint of freshly boiled water and 1 teaspoonful of salt. Stir in- 
to this enough sifted flour to make a soft batter, and if the mix- 
ture is now cool enough to admit of holding the forefinger in it, 
add the dissolved yeast cakes, beat well and continue to stir in 
more sifted flour until the mixture is pretty stiff. Then turn it 
out on a floured moulding-board and knead the mass until it is 
smooth, adding necessary flour very gradually. Be careful not 
to knead in too much flour. When the kneaded dough ceases to 
stick to the hands and the bread board, you have used sufficient 
flour. It is not necessary to knead this bread longer than just 
enough to make the dough smoothe and free from lumps of 
roughness. 

All the dough should have been scraped clean out of the 
bread-bowl and kneaded with the rest so that there is no waste, 
and then the bowl must be greased slightly with butter or clean 
drippings, the dough put back into the bread bowl and greased 
over the top. Cover with a clean linen cloth, and set in a tem- 
perature of 75 degrees fahrenheit, to rise. Do not put near a 
stove or in any place where it would be too warm for one's own 
comfort. Notice the size of the mass of dough, and when it is 
light enough to mold again it will be twice its original size. If 
the temperature of the room is right, the bread will be risen suf- 
ficiently in three hours. 

Toss out again upon the molding-board and divide into 
loaves, mold them smooth and firm, using little or no flour; put 
into greased baking pans grease lightly over the top of loaves and 
let them rise again to double their size. The best pans for bak- 
ing bread are a square cornered oblong, usually called brick 
loaf size. Each loaf should be in a separate pan and when the 
loaf is put into it, it should be barely half filled. This allows 



for rising till it is even with the top of the pan and so ready for 
the oven. In ordinary weather it will take about an hour to rise. 
In hot, summer weather, the rising each time will be accomplish- 
ed a little quicker than during the remainder of the year. When 
the bread is in the moderately hot oven, it must rise but not 
brown for the first fifteen minutes. Then it may begin brown- 
ing and at the end of forty-five minutes, tip the loaf out of the 
pan and if the sides look white, the loaf must be returned to the 
oven for another quarter of an hour, or until the whole loaf is 
baked a pretty golden brown, on sides and bottom as well as 
top. When sufficiently baked remove from the oven and stand 
the loaves up to cool, leaving them so that air can circulate freely 
all about them. Brush them over the top with a little sweet milk, 
to soften the crust a little. Do not cover them with anything and 
when perfectly cold, put away in a freshly washed and scalded 
earthen jar with cover, or a sweet tin bread box. Do not wrap 
the loaves in a towel or cloth of any kind. The bread so treated 
will taste of the cloth. 

Suggestions: Many persons object to the proportion here 
given of yeast and wetting, but scientific tests have shown that 
the best and most nutritious results is secured by this propor- 
tion, and the bread will not taste yeasty as it is apt to do when 
less yeast is used and the dough is longer in rising. 

Always be careful not to scald the yeast when adding it to 
the hot water and milk. The finger is a safe thermometer to use. 

There can be no measure of flour in making bread, as flours 
differ in the quantity of moisture. The only safe rule is not to 
add more flour, when the dough ceases to stick to the hands and 
the bread-board. 

Be careful about the yeast. A good yeast cake will be firm 
and will break up cleanly. Avoid yeast cakes that have become 
soft. Never use tin or other metaf in which to make bread. A 
large earthen bowl is by far the best for this purpose. 

Mrs. B. H. Campbell. 



NUT BREAD 

4 C flour 1 C English walnut meats 

4 t B. P. 1C milk 

2 eggs 1 t salt 
% C sugar 

Beat eggs. Add sugar, milk, flour in which the salt and bak- 
ing powder have been mixed. Last walnuts. Mould into two 
loaves and let rise one half hour. Then bake slowly one-half 
hour. Mrs. W. B. Buck. 

OLD VIRGINIA SPOON BREAD 

1 C sweet milk 3 eggs 

2 C buttermilk 5 T corn meal 
1 t lard 1 t soda 

1 t salt 

Beat eggs well. Add sweet milk, then corn meal to which 
salt and soda have been added. Then add fat and buttermilk. 
Bake in deep buttered pan from which the bread is served with 
a spoon. Mrs. W. B. Buck. 

POTATO SPLIT BISCUIT 

1 cake compressed yeast 1 t salt 

2 eggs 1 T sugar 
2 large potatoes 3 pts. flour 

1 C lard and butter mixed 1 C sweet milk 

About 8:30 o'clock put yeast to soak in the cup of milk. 
Bake the potatoes so they will be well done by nine o'clock. Put 
thru a ricer or sieve. Into the hot potato put lard and butter 
previously creamed. Add salt and sugar and eggs well beaten. 
Then add yeast and milk and two pts. of the flour. Set in a 
warm place for three hours, then stir in 1 qt. of flour. Let it 
stand until two hours before dinner, when place on molding 
board. Roll about one-half inch thick. Cut with large cutter. 
Spread one biscuit with soft butter and place another biscuit on 
top. Stick thru with finger. Let it rise and bake in moderate 
oven one-half hour. Butter, sugar and cinnamon or grated 
cocoanut can be added over top of these biscuits with pleasing 
effect. 

Mrs. W. B. Buck. 

SIMPLE NUT BREAD 

4 C flour % t salt 

4 t B. P. 2 C milk 

% C granulated sugar 1 C nuts 

Let rise 20 minutes, bake in moderate oven. 

Mrs. J. H. Black. 



-12- 



SALLIE LUNN 

1 pt. flour iy 2 t baking powder 

2 T sugar 2 T butter 
1 egg Vs t salt 

1 C milk 

Mix sugar, salt and baking powder in flour — melt butter and 
add to milk and beaten egg. Mix and bake. 

Mrs. Julia King Vail. 

SOUR MILK GRIDDLE CAKES 

1 t salt 1 C flour 

1 t soda 1 egg 

1 C sour milk 

Beat together thoroughly sour milk and egg. Mix dry in- 
gredients and add to the milk and egg, then again beat thorough- 
ly. This makes about 18 cakes. 

Mrs. W. E. Stanley. 

MUFFINS CORN WITH DATES j 

1 C corn meal 1 T brown sugar 

1 C flour 2 T butter 
y 2 t salt 1 C milk 

4 t baking powder % C dates (chopped) 

Mix and sift corn meal, flour, salt, baking powder, and 
sugar. Add melted butter, milk; mix well and add chopped 
dates. Bake in hot oven. 

Mrs. Erwin Taft. 

GEMS 

2 eggs 2 t baking powder 
1 T of butter 2 pt. flour 

1 pt. of cream 1 t salt 

1 T sugar 

Melt butter. Beat eggs separately. If preferred, graham 
flour can be used — one-third graham and two-thirds white flour. 

Mrs. Chester I. Long. 

SPOON BREAD 

2 C water 1 T fat 
1 C milk 2 eggs 
1 C cornmeal 2 t salt 

Mix water and corn meal and boil five minutes. Beat eggs, 
mix with milk, fat and salt. Beat all well into the mush and bake 
twenty-five minutes in deep buttered pan from which the bread 
is served with a spoon. 

Mrs. W. B. Buck. 



-13- 



NUT BREAD SWEET 

2 C sugar 2 eggs 

1 C sour cream 1 C nuts 

1 C butter 1 t soda 

3 C flour y 8 t salt 

Beat eggs thoroughly, chop nuts, sift soda in flour, cut but- 
ter into flour, and mix all thoroughly. Bake one hour in two 
small loaves. 

Mrs. Warren Brown. 

ROLLS POCKET BOOK 

1 cake compressed yeast 4 T butter, melted 

3 T sugar 1 t salt 

1 egg " 6 C flour 

1 pt. sweet milk 

Dissolve the yeast in 1% C luke warm water — stir in 1 C 
flour, cover and leave in a warm place, 2 hrs. If it is light and 
bubbly over the top your yeast is good, add egg well-beaten; add 
the slightly warm milk which about 20 min. ago you brought 
just to the boiling point. Add the other ingredients and the 
flour. Knead on the bread-board until it does not stick to your 
hands. Set aside in a warm place to rise again. Place dough 
on board and roll to M> inch thickness, cut with biscuit cutter, 
brush butter over and fold over pressing edges together. Al- 
low to rise, bake in a quick oven about 15 min. Set yeast at 
night if wanted for luncheon. 

Mrs. A. 0. Rorabaugh. 

ROLLS IN ONE HOUR 

4 cakes compressed yeast 2 T lard 

1 T sugar 1 T butter 

2 C warm milk Flour 

Fix yeast with sugar and fill % pint cup with warm milk, 
take 2 cups warm milk and put needed amount of flour in pan, 
butter, lard, make as bread. 

Mrs. C. L. Davidson. 

PECAN BREAD 

4 C flour 1 C pecans cut up 

1 C sugar 1 egg 

3 t baking powder 2 C milk 
y 2 t salt 

Sift the first four ingredients. Add egg beaten light and the 
milk and beat hard. Let rise 30 minutes. Bake in two loaves. 

Mrs. Harry Dockum. 

TOAST CREAM 

1 pt. milk 4 slices toast 

!/4 pt. cream y 2 t salt 

Heat milk and cream to scalding, in double boiler, add salt 
and pour on toast. 



-14— 



TOAST AMERICAN 

1 egg 1 cup milk 
y s t salt 

Beat egg thoroughly, mix with milk. Dip piece of toast in 
mixture, moistening thoroughly, and fry on hot buttered griddle. 
Butter and serve hot. 

CRUST CUPS 

2 eggs (yolks) % pt. milk 
14 lb. flour 

Beat eggs, then add some milk, then flour, etc. Cook on 
iron. 

TIMBAL IRON BATTER 

34 C flour y 2 C milk 

y 2 t salt 1 egg 

1 t sugar 1 T olive oil 

Mrs. C. V. Ferguson. 



BOSTON BROWN BREAD— THE REAL 

1 C rye meal 1 t salt 

1 C yellow corn meal 2 t soda 

y 2 C graham flour (sifted) 2-3 C molasses 

% C white flour 2 C thick sour cream 



Steam three hours. 



WAFFLES 



2 C flour 1 T melted butter 

1 t B. P. 1/2 t salt 

1% C milk 3 eggs beaten separately 

Mix the flour, baking powder and salt, put the beaten egg 
yolks in the milk and add the flour, the melted butter, and last 
the white of the eggs. 

Mrs. L. C. Jackson. 

NUT BREAD 

3% C flour 1 C sugar 

3y 2 t baking powder 1 C milk 

1 t salt 1 egg 
1 C English walnuts 

Sift flour, baking powder, salt five times. Beat egg mix with 
milk. Mix all together. Put in 2 pans. Let rise 20 minutes. 
Bake one hour. 

Mrs. C. E. Potts. 



—15— 



DROP BISCUITS 

1 C flour 2 t B. P. 

2 T fat V 2 t salt 
14 C milk 

Sift the dry ingredients, cut in the fat, then add the milk. 
Drop from a spoon on to a well greased pan. Bake in a quick 
oven. 

Mrs. C. L. Davidson. 

BREAD OATMEAL 

2 C oatmeal 1 t salt 

1 C B sugar 1 T lard 

1 cake compressed yeast 

Pour boiling water over oatmeal, when lukewarm, add sugar, 
salt, lard, yeast and flour to make sponge. When light add flour 
to make in loaves. Let rise and bake in moderate oven. 

Mrs. N. Baldwin. 

BROWN BREAD STEAMED 

2 C graham flour 1 C white flour 
1 C cornmeal 1 C molasses 

1 C sweet milk 2 t soda 

1 C sour milk 1 t salt 

Mix all the dry ingredients well together add sweet milk 
and molasses, and sour milk in which soda has been dissolved. 
Divide the whole into three well greased B. P. cans (grease the 
lids also.) Steam 2 hours in covered kettle of boiling water. 
Remove can covers and bake 20 or 30 minutes. 

Mrs. B. H. Campbell, 
by Mrs. Norton. 

WAFFLES, KAFFIR 

1 pt. milk 2 T melted butter 
% t salt 1 T syrup 

2 C Kaffir flour 3 eggs 

3 t B. P. 

Break egg yolks into crock, beat, add salt, syrup, butter, and 
milk. Mix B. P. and flour and add. Fold in the well beaten egg 
whites. Bake on well greased hot waffle irons. 

Mrs. A. O. Rorabaugh. 

WAFFLES CRISP 

1 lb. butter 1 pt. flour 

1 qt. milk 4 t B. P. 

4 eggs (beaten separately) 1 t salt 

Heat butter and milk together. When cool add rest of in- 
gredients. Beat well. 

Mrs. N. Baldwin. 



-16— 



GEMS GRAHAM 

1 C graham flour 4 t B. P. 

4 T sugar 4 T butter (melted) 

1 egg " 1 t salt 

Mix with sweet milk for rather thick batter. Salt. Bake in 

quick oven. 

Mrs. C. L. Davidson. 

GRAHAM GEMS 

1 egg 2 C graham flour 
14 t salt % C milk 

2 t B. P. IT butter 

Cream the sugar, salt and butter, add egg, alternate the milk 
and 1 C graham, adding in small portions, mix and beat well. 
It should not be very stiff nor runny. Bake in a quick oven in 
gem pans. This quantity makes eight. 

Mrs. A. 0. Rorabaugh. 

GRAHAM GEMS 

1 C sour milk or cream 1 egg 

1 t salt 1 T sugar 

1 t soda 

Add graham flour and make batter stiff as for muffins. 
Bake in buttered hot gem pans. 

Mrs. W. A. Reid. 

DATE BREAD 

1 qt. sour milk y 2 lb. dates 
4 C graham flour 2 t soda 

2 C wheat flour 2 t salt 
1 C molasses 

Steam 2 hrs. in baking powder cans filled about 2-3 full. 

Mrs. W. E. Stanley. 
Mrs. H. W. Lewis 

CORN BREAD 

1 C flour 1 t B. P. 

1 C corn meal 1 t soda 

3 T butter 1 C sour mflk or buttermilk 
3 T sugar 1 t salt 

2 eggs 

Sift together flour, sugar and salt, and corn meal, add well 
beaten eggs, and melted butter. Warm milk, add soda, then mix 
with the batter. Bake in buttered tins 20 min. 

Mrs. Will Dixon. 



17- 



CORN CAKES 

1 C flour 3 eggs 

2 C cornmeal 1 t soda 
i/ 2 C melted butter 3 t B. P. 
2 C sour milk 1 t salt 

1 T sugar 

Sift the dry ingredients, add the melted butter, beaten yolks 
of eggs, sour milk and then the stiffly beaten egg whites. Fry on 
a hot griddle. 

Mrs. C. L. Davidson. 

CORN BREAD 

2 C corn meal 3 eggs 

2 C flour 1 T butter 

2 T sugar 2 C milk (sweet) 

1 t salt 1 C finely chopped dates 

3 t B. P. 

Sift together meal, flour, sugar, salt, baking powder and rub 
in the butter. Add egg yolks, milk and dates. Add beaten 
whites of eggs last. Bake in quick oven in gem pans and serve 
hot at once. 

Mrs. L. C. Jackson. 

CORN BREAD SPOON 

4 eggs 1 t salt 

1 pt. milk 1 T sugar 

1 C corn meal 

Beat eggs separately. Bring milk to a scalding point; add 
corn meal. Let cool a little before adding the eggs, salt and 
sugar. 

Mrs. C. L. Davidson. 

CORN BREAD, SOFT 

3 t baking powder 1 pt. milk 

4 eggs 1 pt. corn meal 
1 pt. corn gritts 1 T butter 

Cook gritts, use white granulated meal. Have gritts hot, 
add butter, then eggs, corn meal and last of all, milk and 3 t 
baking powder. 

Have iron skillet very hot and well greased, pour in batter, 
bake in quick oven. Turn bottom side up on large hot plate. 
Must be served immediately. 

Mrs. Will Dixon. 

CORN BREAD SOUTHERN 

1 pt butter milk (or clabber) 1 t soda 

1 t salt 2 eggs 

1 pt. white corn meal (scant) 1 T melted butter (or lard) 

Mix, pour into a well greased, hot, shallow pan and bake 
in a hot oven until brown. Nice baked in gem pans. 

Mrs. C. L. Davidson. 



-18- 



BROWN BREAD WITH FRUIT 

3% C graham flour 2 T melted butter 

2 C sour milk V2 C currants 

1 t soda Y2 C raisins 

2-3 C molasses V2 C nuts 

1 t salt 

Add molasses last. Bake 45 min. in moderate oven. 

Mrs. Whitney. 
BRAN BREAD 

1 cake yeast 3 C flour 

% C warm water 1 T salt 

1 T butter V 2 C sugar 

2 T sugar 2 T molasses 
1 pt. milk 2 C bran 

Soak Fleishman yeast and B sugar in luke warm water. 
Heat milk and add flour, lard and butter. Heat, then add yeast. 
Let stand and raise. Knead again and add % C sugar, molasses 
and bran. If not stiff enough, add a little more white flour. Let 
raise again, knead again, make into loaves, raise once more and 
bake slowly 40 min. 

Mrs. F. G. Smyth. 

BOSTON BROWN BREAD (CRUMBS) 

1 C crumbs 1 C water 

1 C meal % C molasses 

iy 2 t soda y 2 t salt 

1 C graham flour 

Mix ingredients, add molasses and water. Steam 2 hours. 

BISHOP'S BREAD 

3 eggs y 2 C raisins 

1 C sugar 2 C flour 
y 2 C nuts 2 t B. P. 

Stir into stiff batter and spread into a dripping pan, cook 
until brown and take from pan and cut in strips, then put back 
in pan to brown, strips all over. 

C. C. 
BISCUITS, CORN MEAL 

1V 4 C flour 2 t lard 

3 /i C cornmeal 2 T butter 

4 t B. P. 1 egg 

2 t sugar 
14 t salt 

Mix the dry ingredients together; cut the shortning into it 
with a knife; add the milk into which the well-beaten egg has 
been mixed. Roll out on a floured board, one half inch thick, 
cut with cooky cutter. Put small piece of butter on each one 
and fold over. Will make sixteen biscuits. Bake in quick oven. 
Serve hot. 

Mrs. H. G. Norton. 



—19- 



BISCUIT VIRGINIA 

1 T lard 2-3 C milk 

1 qt. flour 2-3 C water 

1 t salt 

Rub lard into flour; add salt; mix milk and water, add slowly 
to flour, stirring all the while. The dough must be hard — not 
wet. Knead the dough for fifteen minutes, then pound for fif- 
teen minutes longer, folding constantly. Then roll very thin and 
cut in biscuit shapes, stick the top of each biscuit with a fork. 
Place in baking pan so as not to touch each other, and bake in 
moderate oven until crisp and brown. 

Mrs. A. C. Jobes. 

BISCUITS 

1 C flour 2 t B. P. 

2 T fat Vi t salt 
% C milk 

Sift dry ingredients, cut in the fat, then add the milk. Roll 
out. Cut in shape and bake in a quick oven. One dozen bic- 
cuits. 

Mrs. C. L. Davidson. 

BROWN BREAD 

2 C corn meal 3 C sour milk 

IMi C rye meal 2 t soda 

1 C white flour 1 C molasses 

1 C raisins 1 t salt 

Disolve soda in little hot water. Add to molasses and the 
well mixed dry ingredients. Mix with milk and last molasses, 
after which raisins which have been cut in two and rolled in a 
little flour. Put in baking powder cans and steam four hours. 

Mrs. W. B. Brooks. 



TOASTED ENGLISH MUFFINS 

1 cake compressed yeast 4 T lard or butter 

2 T sugar 6 C flour 
1 C milk 1% t salt 
1 C water 

Dissolve yeast and sugar in milk and water, add lard or 
butter and three cups flour. Beat until smooth, then add grad- 
ually the other 3 cups flour and salt. Place in a well greased 
bowl, cover and set aside to rise; when it has risen twice as 
high, roll to one half inch thickness and cut into cakes. Set 
aside half hour, brown on both sides in hot ungreased griddle 
and bake ten minutes in a medium oven. When ready to serve 
slice. Toast and spread with butter. 

Madeline Lewis. 



20- 



MUFFINS BRAN 

2 C bran % C flour 

1 C milk 3 t baking powder 

Sift baking powder with flour; add milk, then bran. Bake 

in gem tins. 

Mrs. Sp angler. 

OUR EGG MUFFINS 

1 egg 4 t B. P. 

2 C milk 2 C flour 

1 T sugar V2 t salt 

2 T butter 

Mix in order given. Bake in hot oven. 

Pauline Brown Gillespie 

BISCUITS PIN WHEEL 

2 C flour 2 T citron (finely chopped) 

2 T sugar 1-3 C raisins (finely chopped) 

4 t B. P. 2-3 C milk 

y 2 t salt V2 t cinnamon 

Mix as for a baking powder mixture; sift sugar, salt, flour, 
and baking powder together; cut in the fat, then add the milk. 
Roll this mixture to % inch in thickness. Brush with melted 
butter and sprinkle with fruit, sugar, and citron. Roll like a 
jelly roll, cut off pieces % inch thick. Place on a buttered tin, 
bake in a hot oven fifteen minutes. 

Mrs. C. L. Davidson. 

BREAD IN THREE HOURS 

2 cakes yeast (compressed) 1 T salt 

1 T sugar 2 C milk (blood warm) 

2 T lard 1 C water (blood warm) 

Break yeast in a y 2 pt. cup, add sugar, then fill glass with 
blood warm water, sift flour in large pan, put a well in center, 
add lard, salt, warm milk and salt, then yeast, then rest of milk, 
continue to mix in flour till it can be handled, then roll in soft 
ball and leave on board for 5 minutes on flour, rub in buttered 
bowl and turn it over, let stand one hour till it doubles, make into 
loaves and let stand till it doubles, then bake. This makes 3 
loaves and one dozen rolls. Using no milk and no shortning 
makes a dry crust. Mrs. C. L. Davidson. 

CORN BREAD 

2 eggs 1 C flour 

2 T melted butter 1 C corn meal 

1 T sugar 5 t B. P. 

1 C sweet milk 

To the well beaten eggs add milk, sugar and butter; then 
flour and corn meal. Beat until light; add baking powder. Turn 
into well greased shallow tin pan, bake 20 minutes in moder- 
ate oven. Mrs. C. V. Ferguson. 



—21- 




SALADS 




Almond Salad 

Alligator Pear Salad 

Apple Salad (whole) 

Apple and Pineapple Salad 

Artichokes 

Asparagus 

Asparagus and Califlower 

Banana and. Nut 

Banana 

Beet Salad 

Brussels Sprouts 

Cabbage Salad Cold 

Cabbage Salad Hot 

Calla Lilly Salad 

Cauliflower Salad 
Celery Salad 
Chestnut and Celery 
Chestnut and Turkey 
Chicken Salad 
Chicken Salad 
Christmas Salad 
Cold Slaw 
Combination Salad 
Crab Meat Salad 
Cucumbers Stuffed 
Cucumber and Pineapple 
Cranberry Salad 

Dainty Salad (Cucumbers) 

Dainty Salad (green pepper) 

Easter Salad 

Endive Salad 

Frozen Salad 

Fruit Salad and Dressing. 

Frozen Fruit Salad 

Frozen Tomato Salad 

Frozen Vegetable Salad 

Fruit Salad 

Fruit Salad and Dressing 

Fruit Salad 

Fruit Scallop 

Grapefruit Salad 

Grapefruit Salad 

Grapefruit Salad 

Green Pea and Onion Salad 

Ham Salad 

Heavenly Hash 

Killarney Salad 

Lamb Salad 

Lamb Chop and Pea Salad 

Lemon Shells 

Lobster Salad 



Mrs. Harry Dockum 
Mrs. Henry Allen. 

Mrs. H. W. Lewis. 



C. C. 

Mrs. A. O. Rorabaugh. 
Mrs. H. W. Lewis. 
Mrs. W. E. Stanley. 
Mrs. O. D. Barnes. 
Mrs. J. H. Aley. 

Mrs. F. G. Smyth. 



Mrs. C. L. Davidson. 
Mrs. Chester Long. 
Mrs. Oak Throckmorton 
Mrs. H. A. English. 
Mrs. Chester Long. 
Mrs. W. E. Stanley. 
Mrs. Chester Long. 
Mrs. F. G. Smyth. 
Mrs. Will Dixon. 

Mrs. F. G. Smyth. 
Mrs. F. G. Smyth. 



Mrs. F. G. Smyth. 
Mrs. Geo. Steel. 
C. C. 

Mrs. H. G. Norton. 
Mrs. Will Dixon. 
Mrs. O. D. Barnes. 
C. C. 

Mrs. Erwin Taft 
Mrs. Chester Long. 
Mrs. M. Murdock. 
C. C. 

Mrs. O. D. Barnes. 
Mrs. C. L. Davidson. 
Mrs. J. J. McNamara. 
Mrs. Oak Throckmorton. 

Mrs. W. E. Stanley. 
Mrs. Will Dixon. 



—24- 



Log Cabin Salad 

Marshmallow Salad 

Nut Cheese Balls 

Nut and Fig Salad 

Peach Salad 

Pear Salad 

Peas in Tomato Aspic 

Picnic Salad 

Pimento Salad 

Pineapple Salad 

Porcupine Salad 

Potato Salad 

Prune and Cheese 

Radish, Cucumber, Celery 

Salmon Salad 

Scotch Woodcock Salad 

Stuffed Celery 

Stuffed Tomato Salad 

Sunflower Salad 

Suggested Salads 

Sweet Bread Salad 

Tomato Salad 

Tomato Jelly Salad 

Waldorf Salad 

Walnut and Orange Salad 

White Cherry Salad 

White Grape Salad 

White Salad 

Wilted Lettuce with Bacon 



Mrs. Warren Brown. 



Mrs. Finley Ross. 

Teresa L. Comley. 
Mrs. Warren Brown. 
Mrs. W. E. Stanley. 

c. c. 
c. c. 



Mrs. M. Murdock. 
Mrs. H. G. Norton 



Mrs. W. E. Stanley. 
Mrs. W. E. Stanlev. 
Mrs. 0. D. Barnes' 



—25— 



SALADS 

Salads are most valuable in the diet because they introduce 
raw or fresh material in an attractive form. And some raw 
food, either vegetable or fruit should be eaten daily. The salad 
usually derives its name from the material most used in its com- 
position. The success of a salad depends upon the absolute 
coldness of the materials, and the tasty combinations of fruits 
or vegetables used. The dressings' are very varied, each salad 
calling for its own particular dressing. 

The dressings are only of two classes: cooked and uncooked. 
To insure crispness of material, place on ice, or in ice water, an 
hour before using and dry thoroughly to prevent the moisture 
thinning the dressing. 

There are three kinds of salad dressings : 
French dressing 
Mayonnaise dressing. 
Cream or cooked dressing. 

The French dressing is best made at the table, having all the 
utensils and materials cold. The secret of all fine salad making 
is cold materials, quick beating, and immediate service. Good oil 
is most important. A quantity of dressing can be made by put- 
ting the ingredients into a covered fruit jar, shake the jar ener- 
getically until a smooth emulsion is formed. The true French 
dressing is composed of salt, pepper, oil, and vinegar. The true 
Mayonnaise is composed of salt, pepper, vinegar, oil and uncook- 
ed egg-yolks. Other dressings come under the head of cooked or 
cream dressings. 

METHOD OF MIXING FRENCH DRESSING 

i/j t salt Vs t pepper 

1-16 t paprika 2 T vinegar or lemon juice 

6 T oil 

An onion or garlic should be rubbed over the cold bowl in 
which the dressing is to be mixed. Mix the oil and condiments, 
mix again. Then add the vinegar or lemon juice a drop at a 
time, whipping constantly with a four pronged silver fork or 
salad fork, until all the liquid is used, and then whip 5 min. 
Serve at once over salad; or if mixed with salad must be tossed 
lightly. Some tastes require mustard added to the above. This 
is the English dressing. Some prefer Taragon to plain vinegar. 
Lemon juice makes a more delicate dressing, but does not pro- 
duce a beautiful golden color. 

METHOD OF SUCCESSFULLY MAKING MAYONNAISE 

There is no danger of it curdling if eggs are fresh and oil 
added slowly and all thoroughly cold and mixed in a cool place. 
Reat always in one direction. 

2 egg-yolks raw 2 T vinegar 

1 pt. olive oil 2 T lemon juice 

1-16 t paprika y 2 t salt 



-26— 



Beat the yolks with a silver fork % min., add condiments 
and mix again. Then add 1 t vinegar and mix. When well 
mixed add the oil drop by drop. When too thick to beat well 
add 1 t lemon juice and then more oil alternating oil and acid 
until all are used. If desired thicker add more oil. The true 
mayonnaise uses all vinegar, and no lemon juice, but some 
tastes prefer the mixture. Vinegar makes a more golden may- 
onnaise. The above is the foundation of all mayonnaise. Dif- 
ferent flavors or herbs may be added for different tastes. 2 T 
of heavy whipped cream may be added. 

A Remulade sauce is made of the cooked yolks, rubbing them 
to a smooth paste and proceeding as above. 

BOILED SALAD DRESSING 

This is the foundation of most cream dressings where may- 
onnaise is not used as a foundation. 

4 eggs 1 t salt 

4 T butter 2 C water 

% T sugar 2 T flour 

Place water and butter in top of double boiler. Beat eggs 
separately and add flour to them stirring out all the lumps with 
a silver fork. Add this slowly to the water and butter, which 
should be boiling, stirring all the time. Boil and stir 15 min. s 
with a split spoon. If it should lump, run through a rice presser 
while hot. Stir in a cool place until cold. Add sugar and salt. 
This foundation dressing will keep two weeks in a cold place, 
and whipped cream, lemon juice, or vinegar, olive oil, salt, pep- 

er, mustard or sugar, or any flavoring or nuts, may be added. 

t is very stiff. A tablespoonful can be used to thicken soup, 
milk toast or Puree before the condiments are added. Cream 
added to it should be very stiff. In any salad where tomatoes 
are used, more salt is required. 



?, 



SUGGESTIONS FOR SALAD 

Salads should be handled very lightly, tossed instead of 
pressed into shape. The fingers of both hands spread apart, are 
the best salad mixers that can be used. 

Green vegetables must be crisp and dry. 

All ingredients and materials must be cold. 

Meat and foul should be marinated. 

Salads should not be combined until just before serving. 

In many cases the dressing is best served on top the salad. 

Light vegetable salads dressed with French dressings are 
served with dinner, while heavy meat and fish salads are for 
luncheons or supper, served with Mayonnaise or cream dressing. 

A fruit salad is served at a luncheon or supper with thick 
dressing. 

A fruit salad with French dressing may be served at dinner 
with game or roast. 

The right place for salad is with the game or roast. 

Crisp green vegetable with French dressing or only lemon 

—27— 



juice is most delicious and aids as a complement to the heavy 
meat course. . 

Celery may be kept fresh by wrapping the bunches in brown 
paper to exclude the air, sprinkle with water, then wrap in a 
damp cloth and put in cool dark place. 

To keep lettuce or parsley put in cold place in air tight bag. 

To keep pimentos after opening, scald and put in a glass 
fruit jar with closed lid. 

With fish salads serve brown bread sandwiches, also with 
cold fish lobster or crab salads. 

With beef salad serve chopped cress or parsley sandwiches. 

With chicken salad serve nut sandwiches. 

Cabbage salad requires sugar in the dressing. 

A little olive oil may be added to a boiled dressing for chick- 
en or fish. 

COMBINATIONS FOR SALADS 
Celery and apple Beets and beans 

White grape and nut Lettuce and Roquefort 

Cheese and tomato Spinach and egg 

Beet and celery Celery and tomato 

Tomato and peppers Cabbage and almonds 

SIMPLE SALADS 

The simplest fruit salads may be made by combining what- 
ever fruit you have, and boiling: 

y> pt. sugar 30 drops lemon juice 

y> pt. water Vi t salt 

Boil 7 min., cool and pour over cold fruit. This is a good 
simple accompaniment to a heavy meat dinner. 

ALMOND SALAD 

1 pkg. Knox gelatine soaked in 1 medium sized can sliced pine- 

M> C cold water apple 

1 C blanched almonds 8 sweet pickles 

Cut these into small pieces. Then cook 1% C sugar. % C 
vinegar, % C water to a thick syrup, or until it hairs well. Add 
pineapple juice while still hot, also gelatine and let cool. Then 
add pineapple and nuts, pickles, and mold. Serve with boiled 
mayonnaise. 

Mrs. Harry Dockum 
Alligator pear should be served with French dressing. 

APPLE SALAD (WHOLE) 
8 apples y± pt. water 

1 pt. sugar . 1 C blanched almonds 

First remove the core, then peel apples. This preserves 
them whole. Make a syrup of sugar and water; while boiling 
drop in apples and cook until clear, being careful not to break. 
Cool in syrup, fill centers with chopped nuts and serve with may- 
onnaise dressing. 

Mrs. Henry J. Allen. 

—28— 



APPLE AND PINEAPPLE SALAD 

1 C apple cubed 1 t sugar 

1 C pineapple cubed V 2 C lemon juice 

1-16 t salt 

Mix apple and pineapple. Mix salt, sugar and lemon juice 
well, and stir into fruit. Have all very cold and salad plates 
cold. 

ARTICHOKES 

Artichokes are best served with a Tartar sauce, the leaves 
being broken from the artichokes with the fingers and dipped in 
the sauce. French people always eat lettuce with their fingers. 
Cutting seems to take o 

ASPARAGUS SALAD 

Asparagus 1 hard boiled egg 

Lettuce leaves 1 T pickle 

Y 2 T parsley dressing 1 T pimento 

4 T olive oil 2 T lemon juice 

y 2 t salt Vs t pepper 

Arrange several stalks of cooked asparagus, which has been 
chilled, on a bed of cirsp lettuce leaves and arrange the following 
mixture to represent a band across the middle of the bunch. To 
the white of 1 hard boiled egg finely divided or chopped, add 
finely chopped pickle, pimento and parsley. Pour over a dress- 
ing made of the olive oil, lemon juice, salt and pepper. 

Mrs. H. W. Lewis 

ASPARAGUS AND CAULIFLOWER 

1 C Cauliflower (Cooked) 1 C Mayonnaise 

1 C Asparagus tips (Cooked) 

Break cauliflower into flowers and surround with asparagus 
tips. Pour over both a Mayonnaise dressing, and sprinkle with 
finely sliced pimentos. 

BANANA AND NUT SALAD 

6 Bananas y 2 c nuts (Pecans) 

Chill bananas in lengthwise strips, roll in nuts and serve 

2 to a person on lettuce leaves with 2 T of Mayonnaise on each 
plate between the 2 layers of bananas. All must be cold. 

BANANA SALAD 

V-2 C sugar 4 bananas 

1 T water y 4 C walnuts 

V2 lemon 6 candied cherries 
1-16 salt 

Boil sugar, water, lemon and salt. When very cold slice 
bananas, chop walnuts, halve the cherries and pour all over 
banana. This prevents their darkening. 

—29— 



BEET SALAD 

1 qt. cabbage 2 C sugar 

1 qt. beets 1 t salt 

1 C horseradish V-i t pepper 
1 C vinegar 

Chop cabbage. Cook beets and chop. Grate horseradish 
and add vinegar. Mix thoroughly. C. C. 

BRUSSELS SPROUTS SALAD 

1 pt sprouts 2 T capers 

2 T onions Ms C olives 

1 T chopped celery or celery % C walnuts 
seed 1 T lemon juice 

Boil and drain sprouts, cool, add onions, capers, olives, wal- 
nuts and celery all chopped fine. Mix together with lemon juice 
and pour over all a mayonnaise dressing. Serve ice cold. 

CABBAGE SALAD (COLD) 

2 C cabbage 2 C green peppers 
1 C onions 1 t catsup 

COLD DRESSING FOR CABBAGE SALAD 

Slice cabbage, peppers and onions very thin. Pour over 
this a rich French dressing in which you have mixed a t. of cat- 
sup and let stand in ice-box for two hours before using. Serve 
on lettuce leaves. 

Mrs. A. O. Rorabaugh. 

HOT CABBAGE SALAD AND DRESSING 

y 2 cabbage (small head) 1 t mustard 

1 C vinegar 2 t sugar 

1 egg 1 t salt 

2 T butter % t pepper 

Let vinegar come to a boil. Beat together egg and other in- 
gredients and pour over this mixture the boiling vinegar. Stir 
well, return to the stove and cook 2 or 3 minutes. Pour over 
chopped cabbage and serve hot. 

Mrs. W. E. Stanley 
Mrs. H. W. Lewis 

CALLA LILLY SALAD 

Make a pie crust, not too rich, and roll thin. 

To make shells, cut a circle 10 in. in diameter of glazed 
white paper, as heavy as will roll. Fold in quarters; cut; roll 
over and fasten with a pin, in the shape of a cone. Take a sim- 
ilar quarter, cut off the center point 1 in. and round off the 
outer edges, to form lilly. Use this for pattern, cut crust with 



-30- 



sharp pointed knife. Place on cones and press together at small 
end by moistening with a little water. Bake in shallow tins in 
moderate oven, until they slip off the cone, but not too brown. 
The cones may be used a second time, but the better way is to 
use new ones. Lay the shell on a lettuce leaf and fill with any 
white salad. Cover with whipped cream, and place stamen in 
place, made of the yolks of hard boiled eggs, moistened with 
mayonnaise. Make roll about an inch long. This is very at- 
tractive. Mrs. O. D. Barnes 

Mrs. J. H. Aley 

CAULIFLOWER SALAD 

Break the cold boiled cauliflower into flowerets and serve 
with Tartar sauce or Mayonnaise. 

CELERY SALAD 

Cut ripe olives and pimentos in small pieces, mix this with 
neuchatel cheese, line the larger stalks of celery, tie two stalks 
together until the cheese is firm, then use a sharp knife and 
slice. Pour oil dressing over this and a dash of Mayonnaise. 
These, of course, are put on a large leaf of lettuce. 

Mrs. F. G. Smyth. 

CHRISTMAS SALAD 

1 cup sweet cooked mayonnaise, salt and paprika. Mix with 
cottage cheese until firm enough to mold in tall bowl. Place on 
ice. Make ring of cranberry jelly or tomato aspic. Put this on 
platter. Place cheese in center of ring. Around outside of jelly 
put more mayonnaise mixed with whipped cream and chopped 
almonds. Garnish with lettuce and red pimentos. 

Mrs. Oak Throckmorton 

CHESTNUT AND CELERY 
Cut chestnuts in half, add small pieces of celery and Maras- 
chino cherries. Serve with a French dressing over all. 

CHESTNUT AND TURKEY SALAD 

1 C cooked chestnuts (hulled) 

2 C Turkey (dark and light meat) 

Cut chestnuts in half and Turkey in cubes. Dip the meat in 
olive oil and drain. Mix with the chestnuts and serve with 
Mayonnaise. 

CHICKEN SALAD 

1 chicken 7 egg-yoks 

3 stalks celery 1 egg-white 
ly^C vinegar 1 t mustard 

1 t salt % t white pepper 

1 C whipped cream 1 t flour or starch 

Boil vinegar, pour over yolks, then boil till thick. Add 
mustard and flour or starch, salt and pepper. Cook till very 
thick, then cool thoroughly. Add cup of whipped cream. 

Mrs. C. L. Davidson. 



—31 



CHICKEN SALAD 

2 C cold chicken (white meat y 2 C pecans 

preferred) % t salt 

1 C celery % t pepper 

1 C Mayonnaise 

Cut the celery and chicken in V2 in. cubes, Marinate the 
chicken, drain, add the nuts and celery and mix with a stiff 
mayonnaise. The celery must be kept on ice until crisp and 
thoroughly dry. 

Mrs. Chester I. Long. 

CRAB MEAT SALAD 

2 Stalks Celery 4 Cans (medium sized) Crab Meat 

1 Cup Blanched Almonds One half dozen hard boiled eggs 
Olive Oil Mayonnaise 

Serve on head lettuce leaves and at last minute mix thru 
some shredded lettuce. Will serve 16. 

Mrs. W. E. Stanley. 

COLD SLAW 
Shred cabbage very fine on slaw cutter. 

Dressing for Slaw 

2 T sweet cream (Whipped) 4 T vinegar 
2 T sugar V 2 t salt 

Cover the slaw with this dressing and serve. 

Mrs. N. A. English. 

COMBINATION SALAD 

V2 C radishes M> C onion 

1 C cucumber % head lettuce 

1 C tomato 1 T parsley 
% C celery 

Slice cucumbers, onions and radishes in ring. 'Cut tomatoes 
in square dices. Mince parsley, cut celery in in. sticks. Mix all 
together and serve with French Dressing. All must be cold. Do 
not let stand. 

Mrs. C. I. Long. 

STUFFED CUCUMBER SALAD 

6 cucumbers 2 T celery 

2 tomatoes 

Pear a cucumber, cut in half lengthwise, remove seeds and 
stand on ice 1 hr. Chop tomato using just the hard part; chop 
celery fine, mix with 3 T of Mayonnaise and fill cucumber shells. 

Mrs. Chester Long. 

—32— 



CRANBERRY SALAD 

1 qt. cranberries 2 1 /* T gelatin 

2 C boiling water 1 C diced celery 

2 C sugar 1-3 C walnut meats 

Cook cranberries and water together for 20 min. Run 
thru sieve, stir in sugar and cook 5 min. Add gelatin dissolved 
in a little cold water. Just before this begins to set pour half of 
the mixture into a shallow enameled pan which has been rinsed 
in cold water. Allow to set keeping the remainder warm from 
becoming stiff. Over the first half sprinkle celery and nuts, 
pour remainder of gelatin mixture over this and allow to set. 
Serve as a salad on crisp lettuce leaves. 

Mrs. Will Dixon. 

CUCUMBER AND PINEAPPLE 

1 pt. can pineapple, cut in fine 1% packages gelatine 

pieces % t vanilla 

1 good sized cucumber sliced juice from 6 lemons 

fine 1 C sugar 

Heat the lemon and pineapple juices adding sugar and 
Knox's gelatine dissolved in 1 C cold water. When dissolved, add 
to the heated mixture on the stove. Boil 2 min. Strain, and 
pour over pineapple and cucumber, mix together and let set in 
a shallow granite pan. Cut in squares, serve on a lettuce leaf. 
Serve with Mayonnaise dressing with cream. 

Mrs. F. G. Smyth. 

DAINTY SALAD (CUCUMBER) 

Pare cucumber, scoop out part of inside and stuff with a 
cream cheese (In jars). Let set in refrigerator until ice cold. 
Slice and serve with head lettuce or tomatoes with thousand 
island dressing. 

Mrs. F. G. Smyth. 

DAINTY SALAD (GREEN PEPPERS) 

Scoop out the inside of pepper, fill with soft cream cheese, 
let it stand in ice box until very cold, then slice and serve with 
any dressing desired, on lettuce leaves. 

Mrs. F. G. Smyth. 

EASTER SALAD (LILLIES) 

6 hard boiled eggs 2 T Mayonnaise 

6 lettuce leaves 

Cut the egg whites into pointed petal-like strips. Reserve the 
yolks of 3. Mash the other yolks. Mix with Mayonnaise and 
fill the calex of the petals with the mixture. Put the 3 yolks 
through a ricer, dropping over the petals to give the appearance 
of pollen. Cut lettuce leaves in fine points to simulate the outer 
green. Served on glass dishes to resemble water. 



-33— 



ENDIVE SALAD 

Endive is kept on ice and served cold with a French dress- 
ing. Lettuce the same. Cucumbers are best served ice cold 
with a French dressing made with lemon juice instead of vinegar. 

FROZEN SALAD 

Make a rich mayonnaise, then add white cherries, nuts, 
grapes or anything you care to add as a fruit salad, pack in 
baking powder cans and pack in salt and ice for 4 hrs. Serve 
on a lettuce leaf with a dash of whipped cream. 

Mrs. F. G. Smyth. 

FRUIT SALAD AND DRESSING 

V* C cream, whipped 4 T sugar 

3 T lemon juice salt 

Put in lemon juice, drop by drop the same as oil. The fruit 
for salad, even quantities of oranges, pineapples, % as much 
apple, grapes, dates, and nuts. 

Mrs. Geo. Steel. 

FROZEN FRUIT SALAD 

y 2 envelope Knox gelatine % t cayenne 

2"T cold water 2-3 C milk 

1 T butter 1-3 C vinegar 

2 eggs (yolks) 2 T canned pineapple juice 

3 T sugar 1 C prepared fruit 
1 t salt 1 C heavy cream 
1-3 t paprika lettuce 

Soak gelatin in cold water five minutes. Melt butter, and 
add yolks of eggs, well beaten, sugar, salt, paprika, and cayenne. 
Remove from "fire and add gradually milk, vinegar, and pine- 
apple juice. Cook in double boiler, stirring constantly until mix- 
ture thickens, and add soaked gelatin. Remove from range, and 
beat 2 minutes. Cool, stirring occasionally, and when beginning 
to set, add prepared fruit, using Maraschino cherries, cut in small 
pieces and strained, orange pulp, canned sliced pineapple, cut in 
small pieces, and cream, beaten until stiff, being careful that the 
fruit does not settle to the bottom. Pack in a wet brick mold, 
having mixture overflow the mold, adjust cover, and pack in 
finely crushed ice and rock salt, using 2 parts ice to 1 part salt, 
and let stand 2 hrs. Remove to bed of crisp lettuce leaves, and 
cut in slices, crosswise, for serving. Accompany with Mayonnaise 
dressing. 

C. C. 

FROZEN TOMATO SALAD 

Pack a can of tomatoes in ice. Let stand 4 hrs. and serve 
with Mayonnaise dressing. 

—34— 



FROZEN VEGETABLE SALAD 

5 Blue Label cheese 1 C mayonnaise 

2 green peppers 1 C cream (whipped) 

1 C nuts 1 can pimentos 

Mash the cheese, grind the peppers and pimentos, cut the 
nuts fine, and add the salad dressing and whipped cream, pack 
in baking powder cans, in equal parts of salt and ice and let 
stand 3 hrs., serve in slices on lettuce. Will serve 18 or 20. 

Mrs. H. G. Norton. 

FRUIT SALAD 

% box gelatine 10 nuts 

6 figs 2 C sugar 

2 oranges V-i pt. boiling water 
9 dates % pt. cold water 

2 lemons 

Soak gelatin in cold water 20 min., dissolve in hot water. 
Add juice of lemons and sugar. Strain and let stand until it 
begins to thicken. Stir in all the fruit cut into small pieces and 
let harden. Serve with Mayonnaise. 

Mrs. Will Dixon. 

FRUIT SALAD AND DRESSING 

1 can white cherries 1 can pineapple 

1 C water % lb. almonds 

1 pt. Mayonnaise 1 pt. whipped cream 
1 package gelatine 

Dissolve gelatine in water. Scald the juice of cherries and 
pineapple, and add gelatine. When cool stir in the mayonnaise 
and whipped cream. When it begins to set, add the cherries, 
pineapple and blanched almonds, cut fine. Fill individual molds 
or platter. Chill. Serve with whipped cream or French dress- 
ing. 

DRESSING 

Juice 1 lemon; juice 1 orange; 1 T olive oil, 1 T juice Maras- 
chino cherries. Put in glass can, cover and shake until well 
blended. 

Mrs. O. D. Barnes. 

FRUIT SALAD 

1 can pineapple juice of 1 lemon 

3 oranges 2 C water 
6 bananas (sliced) 2 C sugar 
% box gelatine 

Omit lemon juice if berries are used. It may be served in 
orange shells. 

Slice pineapple, oranges and bananas. Dissolve gelatine in 
water, add all together with sugar. 

C. C. 



—35- 



FRUIT SCALLOP 

1 C pineapple 1 T sugar 

1 C oranges 1 C apple 

2 C walnut meats 1 C seeded grapes 
1 banana 1 C strawberries 

1 C lemon juice 1 C cherries 
y 2 t salt 

Alternate layers of nuts and fruit and pour over all lemon 
juice, salt and sugar mixed well. 

GRAPEFRUIT SALAD 

1-3 C sugar 1% T gelatine 

1-3 C water 1 T lemon juice 

% C grapefruit juice ] /s t salt 

Dissolve gelatine in water, add other ingredients. Put in 
indvidual molds. Serve with Neufchatel cheese on mold and 
mayonnaise on top. 

Mrs. Erwin Taft. 

GRAPEFRUIT SALAD 

3 grapefruit 1 t paprika 
y^ C French dressing 

Chill the grapefruit, cut in halves crosswise, take out the 
pulp and cover with cold French dressing. A strip of pimento 
may be used on each as an ornament. Sprinkle with paprika. 

Mrs. C. I. Long 

GRAPEFRUIT SALAD 

2 C grapefruit juice and pulp Vo cake chili cheese 
2-3 C boiling water cream 

2-3 C sugar Few chopped nuts 

Mix 1 package of gelatin 

1 tinfoil of cream cheese 

Dissolve gelatin in hot water, add sugar, add to grapefruit 
pulp, put small amount in individual mold, add layed of cheese 
mixed with cream and nuts, then put layer of grapefruit gelatin 
on top. This makes six individual portions. Serve with oil 
mayonnaise. 

Mrs. M. Murdock. 

GREEN PEA AND ONION SALAD 

1 can peas 1 T. onion 

Drain and chill peas and onion. Chop onion very fine. Mix 
peas and onion. Marinate thoroughly with cold French Dressing. 
Serve very cold on crisp cold lettuce leaves. 

C. C. 



—36— 



HAM SALAD 

1 C cold chopped boiled ham 1 bay leaf 

1 C stock of ham 2 small red peppers 

1 T onion 1 T gelatine 

% C water 

Chop onion, add with spices to stock. Cook 10 min., dissolve 
gelatine in water, add and strain and when it begins to set, stir 
in ham. Fill molds, serve on lettuce leaf with mayonnaise dress- 
ing. Mrs. O. D. Barnes. 

HEAVENLY HASH SALAD 

1 C chopped marshmallows 1 C chopped cabbage 

1 C pineapple 1 C sliced almonds 

Mix all together and then fold in cream mayonnaise dressing. 

Mrs. C. L. Davidson. 

KILLARNEY SALAD 

% pt. mayonnaise 2-3 C milk 

y 2 pt. whipped cream 3 T apple juice 

2 eggs 1-3 C pineapple juice 
2 T sugar 1 T lemon juice 

1-3 C vinegar y 2 C pecans, broken 

1 T flour % C cherries, cut 

% t salt % t paprika 

1 T butter 

Boil milk, add flour, butter and paprika, beaten eggs, sugar 
and salt. Then cool and add fruit juices, nuts and cherries. 
Freeze 3 hrs. Serves 8 people. 

Mrs. J. J. McNamara. 

LAMB CHOP AND PEA SALAD 

6 French Lamb Chops 1 small can peas. 

Bake chops and cut from bone chopping into fine bits. 
Cool and mix with cold peas. Cover with French dressing and 
sprinkle 1 T finely minced mint leaves over all. If these are not 
procurable add 1 T mint sauce to the Dressing. 

Mrs. C. Long. 

LEMON SHELLS 

Lemon shells iced, stuffed with cucumbers and bits of lemon 
pulp, mixed with mayonnaise. 

Mrs. W. E. Stanley 

LOBSTER SALAD 

1 can lobster 1 small onion 

5 lettuce leaves 6 tomatoes 

Chop lobster meat coarsely. Prepare in same way the onion 
and lettuce leaves. Season to taste. Hollow out the tomatoes 
and fill with salad. Any cold meat may be added to the lobster. 
Serve with mayonnaise dressing. 

Mrs. Will Dixon. 



—37- 



LAMB SALAD 

y 2 pound cold cooked lamb 1 teaspoon mint juice 

1 cucumber cut fine 1 cup mayonnaise oil 

y 2 can of peas 

Mrs. Oak Trockmorton. 

LOG CABIN SALAD 

y% C grated cheese x / 2 C butter 

1 C flour 1 t paprika 

!/4 t cinnamon 

Rub together all ingredients. Mix with ice water. Roll 
very thin, cut in straws. Bake in quick oven. When cool pile 
in log cabin style on a large platter and leave a space inside in 
which pile some good fruit salad or vegetable salad mixed with 
French dressing and a % C of mayonnaise piled on top. 

MARSHMALLOW SALAD 

1 C sour whipped cream 1 small can diced pineapple 

1 C sweet whipped cream y 2 juice of lemon in sour cream 

1 C pecans Salad dressing on top. 

y 2 lb. Marshmallows, cut fine. 

Mrs. Warren Brown. 

NUT-CHEESE BALLS 

y 2 C cream cheese 14 C celery 

y^ C pecans Vi C olives 

Chop pecans, celery and olives fine, mix celery and olives 
with cream cheese. Make into balls and roll in nuts. Place 
molded currant or blackberry jelly in center of plate and sur- 
round with the nut balls. 

NUTS AND FIG SALAD 

Serve well mixed, divided nuts and figs with French dress- 
ing. 

PEAS IN TOMATO ASPIC 

y 2 box gelatine y 8 t pepper 

3 C tomato liquor cooked y 8 t salt 

1 bay leaf 2 C green peas, canned or 

1 small stalk celery cooked 

1 slice onion 

Soak the gelatine in cold water, heat to boiling the tomato 
liquor which has been cooked for 15 min. with a slice of onion, 
the celery, bay-leaf and strain. Stir the gelatine into the tomato 
liquor, strain again and season to taste with salt and pepper and 
put aside to cool. When it begins to stiffen stir into it the peas, 
first rinsing them off in cold water and draining them dry. Turn 
into small cups rinsed out in cold water and set on ice to form. 
Serve on lettuce leaf with a good dressing. 

Mrs. Finley Ross. 



PEACH SALAD 

Cut ripe peaches lengthwise into small pieces. Make a 
dressing as follows: 

(6 large peaches) 2 T sugar 

4 T almond butter % t salt 

1 T cream 3 drops lemon juice 

Rub almond butter smooth in cream, add sugar and salt. 
Cook 3 min., add lemon juice and cover peaches. Cream may 
be omitted. 

PEAR SALAD 

1 can pears V± lb. pecans 

!/4 lb. grapes V2 C mayonnaise 

Drain juice from pears and fill center with grapes and pe- 
cans mixed with mayonnaise. Then add a t. of mayonnaise on 
top of each pear and a maraschino cherry. 

PICNIC SALAD 

1 lb. dates V2 C grated cheese 

2 oranges V2 C pecans 
% C orange juice 

Stuff dates with nuts which have been chopped and mixed 
with cheese, roll in lemon juice. Peel oranges and cut in slices. 
Place dates on top of slices of oranges. Cover all with French 
dressing. 

PIMENTO SALAD 

1 C boiling water 1 C pecans 

1 pkg. gelatine dissolved in % 1 small can pimentos 

C cold water % C pearl onions 

^4 C vinegar 3 sweet pickles 

When cold add When it commences to jell add 

5 hard boiled eggs, chopped 1 C of mayonnaise 

fine serve with mayonnaise on top. 

Teresa L. Comley. 

PINEAPPLE SALAD 

1 can diced pineapple 1 C English walnuts 

1 C white seeded grapes 1 C diced celery 

Let stand in pineapple juice 30 min., drain, add 3 t lemon 
Mayonnaise and 1 pt. heavy whipped cream. 

Mrs. Warren Brown. 

PORCUPINE SALAD 

Place i/o of large sized pear on lettuce leaf, flat side of pear 
down. Take blanched almonds slice in thin pieces, and stick 
thickly over the pear. In small end of the pear stick small piece 
or red pepper or pimento for tongue. Serve with French salad 
dressing made with lemon instead of vinegar. 

Mrs. W. E. Stanley. 



-39— 



POTATO SALAD 

1 cucumber 6 potatoes 

2 onions V2 lb. English walnuts 
2 eggs 

Hard boil the eggs, either dice or slice cucumbers, onions, 
eggs and potatoes. Chop English walnuts. Mix lightly with 
French Dressing. 

C. C. 

PRUNE AND CHEESE SALAD 

1 lb prunes V2 lb. cheese 

Plump some prunes by letting them soak for a time in hot 
water. Remove the stones and fill with cream cheese. Serve on 
crisp lettuce leaves with mayonnaise dressing with whipped 
cream on top. 

C. C. 

RADISH, CUCUMBER SALAD 

Equal parts of radishes, cucumbers, celery, watercress and 
green peppers. 1 T grated onion, and 1 T chives. Slice and mix 
and serve in lettuce cups with French dressing. 

SALMON SALAD 

1 can of salmon \t> t mustard 

4 eggs 1 t salt 

2 /2 small head cabbage or 1 cup nuts 

6 stalks celery y 2 C vinegar 
1 large sour pickle 

Hard boil eggs, chop nuts. Mix all ingredients together 
and serve on lettuce leaves. Can be used for bread sandwiches. 
Vinegar etc, can be used to taste. 



C. C. 



SCOTCH WOODCOCK SALAD 



1 C English Walnut Meats 


1 T flour 


% C celery 


1 C hot milk 


6 large olives 


Vs t paprika 


Cut fine, and turn over in the 


1 C cheese cut fine 


following dressing: 


Y2 t parsley, chopped 


1 T butter 


14 t salt 



Put butter in dish over hot water. When melted stir in 
flour, then add hot milk, paprika, parsley and salt. Stir until 
smooth, add cheese. Stir until dissolved. 



STUFFED CELERY SALAD 

Mix cream cheese with Mayonnaise dressing, until paste is 
formed. Stir in chopped nuts. Fill the concave side of celery 
with the mixture. Serve cold on lettuce leaf. 



-40— 



r 



STUFFED TOMATO SALAD 

Tomatoes Small amount of onion 

1 tinfoil of Cream Cheese oil mayonnaise 

Small amount of cucumber 

Peel tomatoes and put on ice to cool. Add to cream cheese 
a little oil mayonnaise, then cucumber and onion chopped fine, 
and stuff into tomatoes. Put oil mayonnaise on top. Serve on 
lettuce leaf. 

Mrs. M. Murdock 

SUNFLOWER SALAD 

Press the yolks and whites of hard boiled eggs separately 
thru a ricer. Pile the yolks in the center of salad plate, and the 
whites in circle outside of it. Outside of egg-whites arrange 
shredded lettuce. Serve with Mayonnaise dressing. 

SUGGESTED SALADS 

Tomatoes stuffed with olives. French dressing. 

A head of lettuce, cut in quarters, and served with French 
dressing. 

Lettuce sliced across the grain in rings, and grated cheese 
piled on the mayonnaise. 

Celery and apples cut in thin strips. Mayonnaise Dressing. 

Heart of lettuce stuffed with orange and pear. Cream added 
to Mayonnaise. 

Salmon and shredded lettuce and hard boiled egg tossed in 
French dressing. 

Cheese and cucumber with Mayonnaise. 

SWEETBREAD SALAD 

1 pair sweetbreads Mayonnaise true 

1 cucumber, large 

Boil sweetbreads 30 min., blanch 5 min. in cold running 
water, separate the meat from the connecting membrane, add 
to a cucumber which has been peeled and cubed and bind to- 
gether with mayonnaise. 

Mrs. H. G. Norton. 

Chopped celery and peppers. Add cheese and use cream 
dressing. 

Cucumber and new onions sliced. French Dressing. 

Cucumbers on lettuce with oil and lemon juice. 

Apple and pineapple, 2 parts apple to 1 of pineapple. Serve 
with lemon juice. 

Cauliflower, string beans and beets. 

Lettuce, asparagus and sliced radishes. 

Grape fruit juice may be used instead of lemon in Fruit 
Salad. 

Lime juice may be used on pear salad. 
—41— 



TOMATO SALAD 

1 can tomatoes 2 T gelatine 

1 t salt i/4 C water 

V2 t paprika 

Cook tomatoes, salt and paprika 10 min. Dissolve gelatine 
in cold water, strain the tomato mixture and add the mixture to 
the gelatine. Pour into molds and when cold and firmly set, 
serve with mayonnaise dressing. 

TOMATO JELLY SALAD 

1 qt. tomatoes % C lemon juice 

3 bay leaves 1 t salt 

1 T onion chopped fine 2 T celery minced 

iy 2 T sugar 2 T gelatine 

Boil tomatoes, onion, bay leaf, sugar and celery 10 minutes. 
Prepare gelatine according to directions on package. Run to- 
mato preparation thru sieve, add to gelatine. Let cool. Serve 
with mayonnaise or French dressing on lettuce leaf, pour in 
molds. 

WALDORF SALAD 

i/o C English walnuts 1 C celery 

1 apple 

Cut apple and celery into fine long strips. Cut nuts in half. 
Mix with French Dressing. Oranges may also be added and use 
a cream dressing. 

WALNUT AND ORANGE SALAD 

Prepare walnuts, slice oranges and mix with prepared 
white grapes. Serve with French Dressing. 

WHITE CHERRY SALAD 

Seed and fill cherries with cream cheese made smooth with 
a little pimento thru it. Serve with Grape Fruit cut in rather 
large pieces. Over this put a T of cooked Mayonnaise. Also fill 
cherries with nuts, filberts, preferred, as they fill the space of 
cherry seed nicely. 

Mrs. W. E. Stanley. 

WHITE GRAPE SALAD 

Peel white grapes, remove the seeds and insert small strips 
of pimento. Pile on sliced pineapple with cooked mayonnaise 
on top. 

Mrs. W. E. Stanley. 



-42— 



WHITE SALAD 

2 C celery 2 C apples 

4 slices pineapple 1 lb. white grapes 

1 t salt 

Cut celery fine; seed and half grapes; dice apples, drain 
pineapple and cut in small pieces. Mix with mayonnaise. 

Mrs. O. D. Barnes. 

WILTED LETTUCE WITH BACON 

% C vinegar X A lb. bacon 

2 heads lettuce % t salt 

1 t sugar Vs t pepper 

Chop bacon fine. Cut lettuce with scissors into small shreds. 
Fry bacon crisp. Mix fat with vinegar, salt, sugar and pepper. 
Have very hot and pour over lettuce. Cover dish and let set 
to steam 5 min. Serve hot. The bits of bacon can be poured on 
top. 



-43- 



Salad Dressing 





Biltmore Sauce 
Boiled Dressing 
Cooked Dressing 
Cooked Dressing 
Creamed Dressing 
Fruit Salad Dressing 
Fruit Dressing 
Fruit Dressing 
Golden Dressing 
Hollandaise Sauce 
Jellied Cheese Salad 
Pineapple Dressing for Fruit 

Salad 
Roquefort Dressing 
Russian Salad Dressing 
Sour Cream Dressing for 
Cabbage Salad 
Tartar Sauce 
Tartar Sauce 

Thousand Island Dressing 
Thousand Island Dressing 
Tomato Salad Dressing 



Mrs. H. W. Lewis 

Mrs. W. E. Stanley 

Mrs. 0. D. Barnes 

Brooklyn Institute 

Mrs. Henry Lassen 

Mrs. W. E. Stanley 

C. C. 

C. C. 

Mrs. A. C. Jobes 

Mrs. 0. G. Hutchinson 

Mrs. Henry Lassen 



Mrs. Warren Brown 

Mrs. W. E. Stanley 

Mrs. C. L. Davidson 

Mrs. Chester Long 

Mrs. Finley Ross 

Mrs. Spangler 



46— 



BILTMORE SAUCE 

y 2 C Mayonnaise 2 T Chili Sauce 

% C lemon juice 2 T chopped olives 

1 T Worcestershire Sauce 1 t minced pickles 

Have plate iced. Into it squeeze lemon juice and add other 
ingredients beating thoroughly. 

BOILED DRESSING 

1 T butter V 2 C vinegar 

2 T flour 1 t mustard 
1 t salt 2 t sugar 

3 egg-yolks Few grains red pepper 
1 C milk 

Cream butter and flour, add condiments, mix, then beaten 
yolks, milk and then add vinegar slowly. Cook in double boiler 
beating constantly. 

Mrs. H. W. Lewis. 

COOKED DRESSING 

4 eggs y 2 t celery seed 
1V 2 T sugar % t mustard 

% C milk 1 T flour 

y 2 t salt 2 T butter 

Mix flour, sugar, salt, celery seed, and mustard. Add eggs, 
one at a time, beating thoroughly each one as put in. Add milk. 
Heat vinegar and add to the above stirring constantly. Take 
from the fire and add butter, then beat, beat, beat, until perfectly 
smooth. Then set away in a cool place. When required for a 
salad, take the above dressing and mix with whipped cream. This 
if kept in a cool place, will keep for a week or more, and may be 
used on many different salad combinations. 

Mrs. W. E. Stanley. 

COOKED DRESSING 

6 egg-yolks % C water 

1 t salt 1 t mustard 

1 t flour 1 T butter 

y 2 C vinegar 1 t sugar 

To cold vinegar and water, add the beaten yolks and dry in- 
gredients mixed with butter. Cook in double boiler, until thick, 
add whipped cream just before serving. 

Mrs. O. D. Barnes. 

CREAM DRESSING 

3 T Oil 1/4 t salt 

1 T lemon juice % t pepper 

i/4 t paprika % of a cream cheese 

Mash cheese with fork, add French dressing until it is a thick 
—47— 



dressing. Put over lettuce or tomato. Must be rebeaten if not 
used at once. 

Brooklyn Ins't. 

FRUIT SALAD DRESSING 

Beat one egg until smooth, add one-third cup sugar, one- 
third cup pineapple juice, one-third cup lemon juice. Cook over 
hot water till thick. Add whipped cream when cool. Use with 
fruit and marshmallows. 

Mrs. Henry Lassen. 

FRUIT DRESSING 

2 egg-whites *4 C lemon juice 

l z4 t salt % C pineapple juice 

2 T butter % C cold water 

i/i C sugar % C cream whipped 

5 T flour 

Cook. Add whipped cream, one C. 

Mrs. W. E. Stanley. 

FRUIT DRESSING 

i/o C cream whipped 4 T sugar 

3 T lemon juice 14 t sa lt 

Put lemon juice in drop by drop. To be used on fruit salad, 
composed of oranges, pineapple, grapes, dates and nuts, other 
fruits can be used as you like. 

C. C. 

GOLDEN DRESSING 

!/4 C pineapple juice 2 eggs 

*4 C orange juice % C sugar 

x /± C lemon juice 14 C heavy cream 

Heat the fruit juices in double boiler, beat eggs light, gradu- 
ally adding the sugar. Combine with the hot juice and cook like 
a custard. When cold fold in the cream, whipped stiff. This 
dressing is suitable to serve with any fruit salad. 

C. C. 
HOLLANDAISE SAUCE 

iy 2 T boiling water y 2 T olives 

2 T butter % t paprika 

% t salt i egg-yolk 

y 2 T pickles % t lemon juice 

Melt butter in boiling water in a bowl. Place bowl in pan of 
hot water, add other ingredients, beat constantly with dover egg- 
beater. Add finely-chopped pickles and olives. Beat until thick, 
not any longer as it will curdle. Cool and serve with fish, al- 
though it is good with all meats. 

Mrs. A. C. Jobes. 



-48- 



JELLIED CHEESE SALAD 

1 T gelatin 1 C whipped cream 

1 scant cup water y± t salt 

y 2 C rich grated cheese % t pepper 

Dissolve gelatin in the cold water. To the grated cheese add 
the whipped cream, salt and pepper. Then add the dissolved 
gelatin. Fill small molds; when it begins to congeal, sprinkle 
with grated cheese. Serve in lettuce nests with cream mayon- 
naise. 

Mrs. Henry Lassen. 

PINEAPPLE DRESSING FOR FRUIT SALAD 

4 T sugar 1 t salt 

2 T flour 1 egg 

Three-fourths cup pineapple juice, add juice of one lemon, 
fill up cup with water, put this in double boiler to heat. Beat egg 
and gradually beat in dry ingredients. Add warm juice a little at 
a time, put back in double boiler and cook until smooth, when 
cold add one cup cream, whipped. 

Mrs. O. G. Hutchinson. 

ROQUEFORT DRESSING 

4 T oil It salt 

y 2 C Roquefort cheese 

Rub cheese and oil together slowly five minutes, add salt and 
pepper if desired. 

RUSSIAN SALAD DRESSING 

y 2 bottle chili sauce 1 small bottle stuffed olives 

y 2 bottle capers (grind olives and pickles) 

Y 2 doz. small sour pickles 

Mix with oil mayonnaise. 

Mrs. Warren Brown. 

SOUR CREAM DRESSING FOR CABBAGE SALAD 

y 2 head cabbage (chopped fine) 2 t sugar 
1 C sour cream % t salt 

1 t celery seed 

Mrs. W. E. Stanley. 

TARTAR SAUCE 

1 T minced sour pickles 1 hard boiled egg (chopped) 

1 T onions % t sa lt 

1 T capers 1/16 t pepper 

1 T parsley 1 lemon 

2 T mayonnaise 

Wet with the lemon juice and mix with mayonnaise. 

Mrs. C. L. Davidson. 



—49— 



TARTAR SAUCE 

4 T true mayonnaise 1 T capers 

1 t mustard 1 T dill pickle 

1 t onion juice 1 t sugar 

Chop capers very fine. Mince dill pickles and mix all ingre- 
dients with the mayonnaise. Good with fish, tongue, boiled meat 
or asparagus. 

Mrs. Chester Long. 

THOUSAND ISLAND DRESSING 

3 T mayonnaise 1 T olive oil 

3 t chili sauce 1 T cream 

3 t tomato catsup 1 T chopped sweet pickle 

Mrs. Finlay Ross. 

THOUSAND ISLAND DRESSING 

M> C olive 1 t Worcestershire Sauce 

% orange y 8 t paprika 

y 2 lemon V 8 t celery seed 

2 sprigs of parsley or chopped celery 
1 t onion 

Use the juice only of the lemon and orange. Chop parsley 
very fine, grate onion, and put all in a bottle or fruit jar. Shake 
quickly and place in ice chest until ready to serve; then shake 
again. 

TOMATO SALAD DRESSING 

1-3 C mayonnaise 1-3 C Blue Label Chili Sauce 

1-3 C whipped cream 

Mix thoroughly. Is very good over head lettuce. 

Mrs. Spangler. 



-50- 



Soup What It Is 

Foundation for Cream Soups 

Suggestions for Soup 

Almond Soup, Cream of 

Apple Soup, Iced 

Apricot Puree, Iced 

Asparagus Puree 

Asparagus Soup 

Black Soup Mrs. P. C. Lewis 

Beef Tea 

Bouillon 

Brown Stock 

Cauliflower Cream Soup 

Celery Cream Soup 

Chestnut Soup, Cream of 

Consomme 

Corn and Potato Soup 

Cream of Corn Soup 

Croutons 

Fish Chowder 

Frappe Fruit Cup 

Fruit Soup 1 

Fruit Soup II 

Lima Bean Soup, Cream of Mrs. H. W. Lewis 

Lentil Puree Mrs. Geo. Whitney 

Meat and Vegetable Soup Mrs. Chester Long 

Noodles 

Onion Soup Mrs. Willard Brooks 

Orange Soup 

Pea Soup 

Potato Soup 

Rice and Celery Soup, Cream of 

Soup Balls 

Strawberry Puree 

Tomato Bisque 

Tomato Soup, Cream of C. C. 

Tutti Fruti Cup 

White Cream Soup Mrs. B. H. Campbell 

White Stock (veal) 

White Stock (chicken) 

Yacht Club Oyster Soup 



-54- 



SOUP— WHAT IT IS 

Soup is always started with cold water. 

Stock is the foundation of all soups except those which have 
no meat in them. 

Stock will keep for several days, in winter a week. 

If no vegetables are used in making the stock it will keep 
longer. Many prefer to add vegetables and seasoning when mak- 
ing the soup. 

Soups are served as appetizers. 

The seasoning is the making of the soup. 

An important item in soup making is slow warming at first, 
and then a steady, slow fire. 

Stock must be cooled quickly but not on ice. 

Every particle of fat must be removed from stock for a clear 
soup. This can be done easily when the stock becomes cold, it 
becomes cold and settles on the top. 

The white and broken shell of an egg can be used to clarify 
the soup. It can also be strained through a muslin bag. 

Soup may be thickened by egg, or egg and cream. 

Tn passing vegetables through a fine sieve, if they are kept 
moistened by some of the liquid to be used in the soup, it will be 
easier. 

Soups are divided into 2 classes : 

Stock soup and soup without stock. 

The divisions are: 

White Stock — made from veal or poultry. 

Brown Stock — made from beef marrow, bone and fat. 

Bouillon — made from lean beef only. 

Consomme — made from beef and veal. 

Lamb or Mutton Stock — 

Purees and Bisques — made from vegetables, or fish and milk. 

Cream Soups with milk or cream as a foundation, and vege- 
tables. 

Bouillon is used for luncheon or supper rather than dinner, 
served in Bouillon cups. 

Consomme for dinner and served clear. 

Cream soups and purees are not served with a course dinner. 

A stock pot may be kept covered and trimmings of meat and 
scraps can be put in boiled and thus keep a stock always on hand. 
A slightly tainted piece of meat will spoil the whole pot. 



—55- 



The foundation of all cream soups is made from the follow- 
ing sauce 

4 T flour 2 C milk 

4 T butter 1 t salt 

Rub butter and flour together and boil, adding milk, stirring 
constantly to prevent lumps. Add salt last. 

To this white sauce may be added cooked celery strained for 
celery soup. 

Cooked corn strained for corn soup. 
Cooked potato strained for potato soup. 
Cooked rice strained for rice soup. 
Cooked asparagus strained for asparagus soup. 
Cooked peas strained for pea soup. 
Cooked beans strained for bean soup. 
Cooked spinach strained for spinach soup. 
The quantity of vegetable and water should equal one pint, 
added to the cream sauce. 

SUGGESTIONS FOR SOUP 

Rice, squash, peas, cucumber, celery, asparagus, potato, cau- 
liflower, tomato, mushrooms, barley, carrots, onion, peanuts, 
chestnuts, spaghetti and okra, all may be made into delicious 
cream soups. 

Raspberry, strawberry, cherry, apricot, peach, blackberry, 
pear, loganberry and orange, all make good iced soups for hot 
weather. Lemon juice should be added to sweet fruits. 

Any vegetable puree may be made by taking the cream sauce 
recipe omitting, the flour and adding the soup stock to the desired 
vegetable. 

A soup bunch consists of onions, carrots, tomatoes, celery, 
parsnips, cabbage and parsley. 

In warm weather fruit soups and purees are sometimes 
served, instead of hot soups and a thick puree. 

Parsley and celery may be dried to advantage and used as 
flavoring. 

Thyme, bay leaf, and onion juice each add much to the dis- 
tinctive taste of the soup and can be used best to suit the taste of 
the user. Cream soups are fattening and nourishing. 

Soups may be served with crisp crackers, cheese sticks, crou- 
tons, meat balls, noodles, grated cheese — A T to each service, is 
good on soup. Cheese sticks are made by buttering thin, long 
slices of bread, and spreading grated cheese on top, then brown 
in oven. 

Crackers or wafers should be crisped in hot oven and served 
at once. 

Soups are appetizers and may be made most nourishing. 

The flavoring is important, often the soup is made or marred 
by too much or not enough. 

—56— 



ALMOND SOUP, CREAM OF 

i/4 C rice 1 qt. boiling water 

V2 lb. blanched almonds 1 C cold water 

1 t sugar iy 2 t salt 

2 qts. hot milk 

Cook rice and add to hot milk, cook forty-five minutes, pul- 
verize almonds adding the cold water as they are mashed. When 
the almonds form a smooth paste add to the rice and milk. Then 
add sugar and salt. 

APPLE SOUP (ICED) 
6 apples % C sugar 

Rind 14 lemon 14 t ginger 

Slice and core apples, add lemon and boil until tender. Run 
through colander, add flavor and water. Serve with shaved ice. 
Cinnamon or any desired flavor may be added. 

APRICOT PUREE (ICED) 

1 can apricots 

Run through colander and serve in sherbet cups iced. Any 
sweetened fruit can be served in this way. 

ASPARAGUS PUREE 

1 C cooked asparagus 1 qt. white stock 

1 t chopped onion 

Run asparagus through colander, add onion and stock. Cook 
till thick. The puree is thickened with the strained vegetable 
instead of flour. 

ASPARAGUS SOUP 

1 C celery 1 t salt 

1 C asparagus % t pepper 

3 C water 1 C cream sauce 

Put celery and asparagus in cold water, gradually heating 
and let simmer twenty minutes, strain through colander. Re- 
heat and add 1 C cream sauce, salt, and pepper. 

RLACK SOUP 

1 hock of veal 2 potatoes 

1 hock of beef 1 small can tomatoes 

1 onion 1 turnip 

Small stalk of celery 2 carrots 

1 C cabbage 1 t allspice 

1 t cloves 2 bayleaves 

Cook on back of stove, let simmer all day, strain, let stand 
in open crock. When cool take off grease. Heat, add 2 T catsup, 
1 t salt, % t pepper, strain through cheese cloth and serve. 

Mrs. P. C. Lewis. 



-57- 



BEEF TEA 

Beef Tea or essence may be made by placing one pound of 
juicy rump steak (no fat) in a closely closed jar in a moderate 
oven, or a boiling kettle of water three hours. For beef tea add 
boiling water to the juice when done. 

BOUILLON 

1 lb. meat 1 piece celery 

3 eggs 1 turnip 

% doz. cloves 1 onion 

1 doz. allspice 1 carrot (chopped fine) 

1 doz. peppers 1 gal. soup stock 

Parsley stems 

Cut meat fine, add eggs (shells also), cloves, allspice, pep- 
pers, celery, turnip, onion, parsley, carrot, soup stock. Stir gently 
to keep from sticking, check back several times with cold water, 
boil several hours as it will be stronger. Strain. 

BOUILLON 

6 lbs. round steak (no bone) 1 T salt 

V 2 onion (large) 1 stick cinnamon 

1 slice of carrot 1 T parsley 

1 slice turnip 2 bay leaves 
3 cloves 1 t sage 

2 egg-whites 2 stalks celery 
1 t pepper 

Remove all fat from meat. Cut 5 lbs. into small pieces, cover 
with water, heat slowly, simmer 5 hrs. Then add seasoning, tie 
all the vegetables in cheesecloth bag. Simmer 2 hrs and cool 
quickly but not on ice. Let stand 12 hrs, then chop fine the other 
1 lb. of meat, put in soup, beat egg-whites, breaking shells and 
adding both eggs and shells to the cold soup. Then set over fire, 
heating slowly and simmer 2 hrs, adding salt last, and strain, 
skimming fat, if any. 

BROWN STOCK 

5 lb. shin beef 1 T Thyme 

% C diced celery % bay leaf 

V4 C diced turnip Vo doz. cloves 

% C diced onion 1 T salt 

V2 C diced celery 3 qts. cold water 

1 T parsley 2 T butter 

Cube meat, remove marrow, break bones. Place butter and 
marrow in soup kettle, fry meat in this; bones and fat. Over 
these pour the water and allow to stand for 1 hr. that the juices 
may be drawn from the meat. Then bring slowly to the boiling 
point, add vegetables and seasonings and let simmer 6 hrs. If a 
clear stock is desired pour in 1 cup of cold water and skim the 
top. Be sure to simmer and not boil. 



—58— 



CAULIFLOWER CREAM 

1 qt. chicken stock 2 egg-yolks 

1 C cooked cauliflower % pt. cream 

1 C mushrooms 

Rub cauliflower through fine sieve, add to boiling stock. 
Season, add cream and egg mixed and well beaten. Place the 
mushrooms at the bottom of the bowl and pour soup over them. 

CELERY CREAM 

1 C celery 2/3 t salt 

2-3 C milk 2 T cream sauce 

1 T butter 

Cook celery, mash through sieve and add to hot milk and 
butter. Add salt and cream sauce. Cook. 

CHESTNUT SOUP, CREAM OF 

2 C mashed chestnuts 4 T flour 
4 T butter 6 C milk 
1% t salt 

Boil chestnuts ten minutes, then quickly remove hull and 
skin with sharp thin-bladed knife. Mash through colander, add 
to white sauce. 

CONSOMME 

3 lb. round steak 1 T butter 
3 lb. knuckle of veal 1 T salt 
1-3 C diced carrots 1 t pepper 

1-3 C turnips 1 t mayonnaise 

1-3 C celery 1 t parsley 

1-3 C onions 6 cloves 

1 lb. marrow bone 2 T marrow 

1 T lemon juice 

Cut meats into 1 inch pieces, take % lb. of beef, and brown 
in marrow. Put 4 qts. cold water in soup kettle, add veal, with 
marrow, bone, and the browned steak. Let stand 1 hr., then 
gradually heat, and simmer 4 hrs., removing skum. Brown the 
vegetables in butter, and add to soup other ingredients. Cook 

2 hrs. more, strain, remove fat, and clear by pouring in % C of 
cold water. 

CORN AND POTATO SOUP 

2 medium potatoes 1 T tomato 

I 1 /*? C water 1 C corn 

V 2 small onion 1 C milk 

1 t salt 1 C cream 

Slice onion and cook with potato in boiling salted water. 
When tender add tomato and corn and bring to boiling point. 
Heat cream and milk and vegetables just before serving. Mix. 

—59— 



CREAM CORN SOUP 

1 can corn 1 t onion 

2 C water 3 T butter 
2 C milk 2 T flour 

1 t salt 1/10 t pepper 

Cook onion, corn and water ten minutes, rub through sieve, 
scald milk and thicken with flour and butter rubbed together. 
Cook five minutes, add salt and pepper when done. 

CROUTONS 

Cut bread in cubes, and bake to a golden brown in a quick 
oven. 

FISH CHOWDER 

5 lb. fish 1 qt. water 
% lb. pork 1 pt. milk 
y 2 C onions 2 T flour 

1 qt. sliced potato 1 t salt 

6 crackers % t pepper 

Remove fish bones and cook the bones in one quart water ten 
minutes. Cook the fish, fry the pork, then add onions sliced, 
cover and cook five minutes, add flour and cook five minutes 
longer, stirring. Strain on this the water in which the fish bones 
have been cooked and boil five minutes, then strain on the fish 
and potato. Salt, pepper and simmer fifteen minutes. Add milk 
and crackers that have soaked in the milk five minutes. Let it 
boil up once and serve. Tomato may be preferred to milk in this. 

FRAPPE FRUIT CUP 

1 pt. pitted cherries 1 pt. peaches, diced 

1 pt. strawberries 2 oranges 

1 pt. shredded pineapple 4 C sugar 

Put all into saucepan, simmer ten minutes, chill and serve. 

FRUIT SOUP I 

iy 2 C strawberry juice 2 t lemon juice 

iy 2 C pineapple 2 t sugar 

V2 C water 2 t orange juice 

FRUIT SOUP II 

4 oranges 1 lemon 

1 pt. pineapple y 2 C sugar 

Run oranges and pineapple through presser, add lemon juice 
and sugar, chill and serve in glass cups. 






—60- 






LIMA BEAN SOUP, CREAM OF 

1 C beans i/ 2 t salt 

1 pt. milk y 2 t pepper 

1 T butter 1 t onion juice 

V 2 T flour 

Soak beans and cook till soft, and rub through a strainer, 
there should be about one pint of pulp, scaled milk, thicken with 
butter and flour rubbed together, add the bean pulp and season 
to taste with salt, pepper, and onion juice. 

Mrs. H. W. Lewis. 

LENTIL PUREE 

y 2 pt. lentils 1 celery heart 

1 carrot 2 T butter 

1 onion 2 qt. water 

3 leeks 

Wash and cook lentils well. Put into sauce-pan with cold 
water, carrot, onion, leeks and celery. Set over slow fire and add 
butter, bring to boiling point, stir well and serve hot. 

Mrs. Geo. Whitney. 

MEAT AND VEGETABLE SOUP 

4 lbs. soup bone and meat 2 T butter 
% C carrots % bay leaf 

1 C potato y 2 C rice and barley mixed 

1 onion 2 qts. water 

% C celery 2 t salt 

3 T tomatoes 1 t pepper 
1 T parsley 

Dice potato, chop onion, celery and parsley fine. Slice to- 
mato, add all together with cold water, pour over soup bone and 
boil forty-five minutes, then place in fireless cooker and leave 
twelve hours at least. When done skim off grease, reheat on 
stove, cut the meat into small dices, and serve in soup bowl with 
soup, which makes a meal of itself. Serve piping hot. 

Mrs. Chester Long. 
NOODLES 

1 egg y 2 t salt 

% C flour 

Beat egg, add flour and salt, and cut in thin slices. Boil in 
soup. 

ONION SOUP 

1 Spanish Onion 2 T flour 

2 T butter 1 qt. boiling water 
% t salt 5 bouillon cubes 
V4, t paprika 

Wash and peal onion, cut into slices, melt butter, add onion 
and salt. Cover and cook until onion is tender. Add flour and 



-61- 



bouillon cubes dissolved in boiling water. Place crisp croutons in 
dish. Pour soup over and serve. 

Mrs. Willard Brooks. 

ORANGE SOUP, ICED 

2 C orange juice % C sugar 

1 t corn starch 1 C lemon juice 

Cook juices, sugar and corn starch until clear, place on ice 
and serve ice cold. 

PEA SOUP 

One can peas, mashed, added to one C milk, 2 T cream 
sauce, 1 t salt and % t pepper. 

POTATO SOUP 
1 gal. water 3 T butter 

6 large potatoes 1 T flour 

1 C rice 1 C sweet cream 

Chop potatoes and add to water and rice. Work butter and 
flour together, add cream just before taking from fire. Boil one 
hour. 

RICE AND CELERY SOUP, CREAM OF 

2 T cooked rice 1 t salt 
lYz C milk !/2 t pepper 

% C celery 2 T cream sauce 

Mash and strain celery (cooked), use rice whole or mashed, 
add 2 T cream sauce and milk. Add salt and pepper. Cook. 

SOUP BALLS 

3 eggs 1 C cracker crumbs 
2 t butter 

Beat eggs, melt butter, and roll together in cracker crumbs, 
drop in soup and cook. 

STRAWBERRY PUREE 

1 qt. fresh strawberries % C water 

2 C sugar Juice of 1 lemon 

Mash the berries fine. Add sugar and water and let stand 
three hours. Rub through sieve and add lemon juice. Serve in 
sherbet glasses with cracked ice. 

TOMATO BISQUE 

1 pt. water 14 t cinnamon 

1 qt. can tomato % C lemon juice 

iy 2 t salt 1 T butter 

1 T sugar 3 T flour 

1 C cream Y± t onion juice 

Cook the tomato in the water and salt, sugar, cinnamon, and 
lemon fifteen minutes. Run through colander and after mixing 
butter and flour add to this, and let boil five minutes. Add hot 
cream and serve at once. 



62- 



TOMATO SOUP, CREAM OF 

1 pt. strained tomatoes 2 T butter 

1 sliced onion 2 T flour 

V 2 bay leaf % t soda 

1 piece of mace Mj t salt 

1 qt. milk % t pepper 

Put tomatoes, onion, bay leaf, and mace in sauce pan, cover 
and cook five minutes. Put milk into a double boiler. Rub to- 
gether butter and flour; add to milk and stir until thick and 
smooth. Strain tomatoes into a soup tureen, add soda, season 
with salt and pepper, stir, and while this is frothing, add hastily 
the thickened milk, stir just enough to mix and serve. There is 
not the slightest danger of this curdling if the milk is added 
quickly. This soup cannot be reheated. If necessary to keep 
warm any length of time, keep the materials in separate vessels, 
mixing at the last moment. 

C. C. 

TUTTI FRUITI CUP 

1 C lemon juice % C grapefruit pulp 

1 C orange pulp % C apples chopped 

1 banana 1 C sugar 
% C water 

Cut orange pulp in cubes, chop apples fine, cut grape fruit in 
one inch cubes. Slice oranges and cut each slice in two. Mix 
lightly. Let stand four hours on ice, put cracked ice in sherbert 
cup and serve. 

WHITE CREAM SOUP 

3 pt. milk 3 T parsley 

3 T butter Rlade of mace 

3 T flour 3 t salt 

3 T onions 1/3 t pepper 

3 T celery 1 C cream 

3 T carrot 4 egg-yolks 
1 bay leaf 

Cook vegetables and butter in stewpan slowly twenty min- 
utes. Heat milk in double boiler with herbs and spices. When 
vegetables have cooked twenty minutes (not browned) add flour 
and stir until frothy, then gradually add the hot milk, stirring 
constantly. Cook five minutes, then turn into double boiler and 
cook twenty minutes. Beat the yolks well, add the cream to them. 
Stir this into soup. Cook one mniute, stirring constantly. Serve 
immediately. 

Mrs. B. H. Campbell. 



-63- 



WHITE STOCK (chicken) 

1 old chicken 3 qts. water 

3 T rice 1 T salt 

1 T onion 1 t pepper 

1 T celery 

Cut chicken from bones, break bones and add cold water, 
rice which has been washed and picked over, onion minced, cel- 
ery minced, salt and pepper. Simmer for 4 hours. This can be 
used as a basis for cream soups, and white sauces. 

WHITE STOCK (veal) 

6 lb. knuckle of veal 4 cloves 

2 lb. skin of beef (lean) 1 T salt 

2 onions 1 t pepper 

2 turnips 1 T butter 

2 carrots 6 qts. water 

Cut the meat in cubes, crack the bones, slice the veg. and add 

3 qts. of water, bring to a boil slowly, simmer for 1 hr., take off 
scum as it rises. Add other 3 qts. of water, simmer very slowly 
five hrs, strain. 

YACHT CLUB OYSTER SOUP 

1 t celery chopped fine 
14 t onion juice 
y-i C powdered crackers 
1 T butter 



Wash oysters. Boil milk, celery and onion in double boiler 
twenty minutes. Then strain, add butter, crackers, and when 
boiling hard add oysters and let boil, stirring with split spoon 
until the edges of oysters begin to curl. Add salt and pepper. 
Do not use oyster water. 



1 


pt. 


milk 


1 


pt. 


cream 


1 


t salt 


% t 


pepper 


1 


qt. 


oysters 



FISH 



Anchovy Canapes 




Bake, To, 


C. C. 


Catfish, Fried 


C. C. 


Camp Fish, 


C. C. 


Codfish Roll, 


C. C. 


Croquettes, 


C. C. 


Dressing for Fish 




Deviled Crabs 


Mrs. P. C. Lewis. 


Deviled Shrimp 


Mrs. R. B. Campbell 


Fish and Eggs, 


C. C. 


Fried Fish, 


C. C 


Halibut a la Flaneade 


Mrs. J. H. Black. 


Loaf Fish, 


C. C. 


Lobster a la Newburg, 


C. C. 


Lobster Chops 


Mrs. Rebecca Coope 


Lobster Cocktail, 


C. C. 


Mock Oysters 


Mrs. J. H. Black 


OYSTERS 


Boston Fried, 


C. C. 


Broiled, 


C. C. 


Creamed, 


C. C. 


Chicken with 


C. C. 


Croquettes 


Mrs. E. Taft. 


Cutlets 


Mrs. Geo. Pratt. 


Deviled, 


C. C. 


Entres, 


C. C. 


Fried, 


C. C. 


Fricassee, of Oysters, 


C. C. 


Loaf 


Mrs. Chester I. Lona 


Maryland, 


C. C. 


New Orleans, 


C. C. 


Panned, 


C. C. 


Pates, 


C. C. 


Pigs in Blankets 
Rabbit and Oysters 


C. C. 


C. C. 


Shell, In, 


C. C. 


Oyster Soup 


C. C. 


Pie Fish 


Mrs. J. H. Black. 


Planked Shad 


Mrs. Chester Long. 


Salmon Cutlet 


Mrs. H. W. Lewis. 


Salmon with Peas, 


C. C. 


Salmon Fritters, 


C. C. 


Salmon Loaf 


Mrs. J. H. Black. 


Salmon Puff 


Mrs. Ermie Taft. 


Salmon Pudding with Sauce 


Mrs. J. H. Aley. 


Salmon Scollop 


Mrs. J. H. Black. 


Salmon Souffle 


Mrs. R. Millison. 


Shad Roe Croquettes, 


C. C. 


Tuna Chops with Whipped 




Cream Sauce 


Mrs. W. E. Stanley. 


Molded Tuna or Salmon 


Mrs. Geo. Steel. 


Fish Mousse, 


C. C. 



—68- 



A CHAPTER ON FISH 

If the eye of a fish is sunken the fish is stale, also if the fish 
is flabby. The gills should be red and the scales bright in a 
fresh fish. 

Do not leave fish in a warm place. 

Turn a lobster on its back and straighten out its tail, if when 
released it springs back to its normal curve, you may be sure it 
is fresh. 

Medium size fish are the sweetest, salt fish require much 
soaking, if very salty, soak 36 hrs., changing the water several 
times during the process. 

The best roes come from shad. All roes must be parboiled 
10 or 15 min. in boiling salt water to which 1 T vinegar has been 
added, then let them cool in the liquid in which they were cook- 
ed. This prevents sputtering when cooking. When cool, wipe 
dry and dip in melted butter, or olive oil, and boil, or dip in equal 
parts meal and flour, 1 t salt, % t pepper, and fry in hot lard; 
serve with lemon and sauce Tartare. 

Roes may also be baked after parboiling. Bake about 20 
min. with equal parts butter and water, salt and pepper. Serve 
with Maitre d'hotel sauce. 



TO CLEAN A FISH 

Remove the scales by scraping with a dull knife from the tail 
toward the head. The head and tail may be removed or not. 
The entrails may be removed by splitting half way down the 
under side of the fish and removing the contents, washing good 
and scraping, then salt and pepper the insides. Mix the salt and 
pepper, 2-3 salt, 1-3 pepper before rubbing on fish. 



WATER TO BOIL FISH 

2 qts. water 1 bay leaf 

Y 2 C vinegar 1 slice lemon 

6 cloves 1 t salt and ^4 t pepper 

Mrs. C. L. Davidson. 

ANCHOVY CANAPES 

6 anchovies *4 t salt 

2 hard boiled eggs i/ 2 t lemon juice 

4 T butter 6 croutes of bread 
1-32 t cayenne 

Wash and bone Anchovies. Pound them to a paste with 
egg-yolk, butter and season. Cut toast into y± in. slices round, 
dust with butter and brown in oven. Spread with the above paste 
and sprinkle over them the egg-whites riced fine. Serve in place 
of Oysters at dinner or luncheon, either hot or cold. 



-69— 



BAKE, TO 

Fish Bits of butter 

Salt Bits of lemon 

Pepper Bits of parsley 

Bone fish and lay on tin, salt, pepper, bits of butter, lemon, 
parsley (cut bits of stem in pan) dredge with flour, bake in hot 
oven 20 or 30 min. 

CATFISH FRIED 

Soak in cold water y 2 hr. to draw out the blood and any bad 
taste, scrape outside and clean inside, then mix meal and flour 
equal parts, 1 t salt, and % t pepper, and dip the fish into this, 
rubbing pepper and salt inside the fish. Fry in bacon fat or lard 
with 1 T butter — must be hot. 

CAMP FISH 

Build hot fire and when it is reduced to coals, rub fish out- 
side and inside with salt and pepper mixed, proportions of ^4 t 
of pepper to 1 t of salt, grease wire toaster and lay fish on wires 
close together, lay very close to coals turning until done — Butter 
when done, serve at once. 

CODFISH ROLL 

1 C Codfish Yg t pepper 

1 C potatoes 2 eggs 

1 T butter 4 slices fat pork 

Pare and quarter potatoes. Shred soaked codfish. Cover 
both with boiling water and cook until potatoes are done. Drain 
and mash, add butter and beat until light. Add eggs and beat 
until all is creamy. Fry pork, put fish mixture on top and cook 
slowly until it is brown. Turn over and repeat until it is done. 
Slip knife under one side and turn out on hot buttered platter. 
Serve with mint sauce. 

CROQUETTES FISH 

1 can salmon or any fish same 1 egg 

amount 1 1-3 C cracker crumbs 

4 T milk 
4 T butter 

Mash fish fine. Add beaten egg, melted butter and bread 
crumbs, milk, make into round or cone shape and roll in egg 
and cracker crumbs. Fry in hot deep lard. 

DRESSING FOR FISH 

1 C bread (or crackers) 1 t onion 

1-3 C butter 1 t parsley 

Salt and pepper 1 t capers 

Soup stock ( or water, warm) 1 t pickles 
Moisten with soup stock or warm water. 

—70— 



DEVILED CRABS 
1 can crabs 1-32 t cloves 

1 pt. bread crumbs 1 can tomatoes 

2 T butter 2 T flour 
1 t salt, 1-16 t pepper 

Crabs, bread crumbs, butter, salt, red pepper. Put in shells 
or dishes and serve with tomato sauce. 

Mrs. P. C. Lewis. 

DEVILED SHRIMPS 

1 can shrimps % t salt 

2 T butter 2 C milk 

2 T flour 3 hard boiled eggs 

Make white sauce of butter, flour, salt and milk, cook until 
smooth. Remove veni from shrimps, break in small pieces, add 
to the sauce, chop the eggs add these and a T chopped parsley, 
a few drops of onion juice. Season with paprika. Put mixture 
in ramekins, cover with buttered bread crumbs and brown. 

Mrs. R. B. Campbell. 

FISH AND EGGS 
Warm left over fish in enough milk to moisten, turn out on 
platter, keep hot, poach egg and place on top of fish. Mix pars- 
ley, salt and melted butter, pour over eggs and serve hot. 

1 C fish IT parsley 
i/ 2 C milk % t salt 

3 eggs 2 T butter 

FRIED FISH 

For large fish, clean and cut into spuares 4 in. square, or 
split down the back and fry in halves. Small fish fry whole. 

Have skillet hot, and enough fat to cover bottom % in. deep, 
% as much butter as lard. Roll fish in meal and flour half and 
half, salted and peppered, y± as much pepper as salt, and place 
in the boiling fat, fry on one side until brown, then turn over 
and fry until the other side is brown. Serve at once. Any kind 
of fish may be fried in this way. 

HALIBUT A LA FLAMADE 

2 T onion (minced) 2 T butter 
2 T celery 2 T flour 

2 T parsley 1 pt. tomatoes 

% t mace % t white pepper 

Cover bottom of baking dish with onion, celery and parsley 
minced fine. Place good sized piece of fish on this after dusting 
with salt and pepper and brushing with melted butter. Bake in 
a quick oven. Put butter and flour in a pan and mix, add 1 pt. 
of cooked strained tomatoes and stir until boiling, add mace 
and white pepper. Stain this around fish, serve with boiled po- 
tato-balls basted with melted butter and dusted with parsley. 

Mrs. J. H. Black. 

—71— 



LOBSTER A LA NEWBURG 
2 lobsters (large) 3 egg-yolks 

1 T butter 1 C cream 
y 2 T flour V4 t pepper 

y 2 t salt % t ground mace 

Cut lobster meat in large pieces, cut the claw into 3 and 
tail into 6, rub flour into butter, mash the hard boiled egg-yolks 
add the cream slowly while mashing, add butter and flour, salt 
pepper and mace, and lastly the lobster. Served hot. 

LOBSTER CHOPS 

2 C boiled lobster or 2 cans % t nutmeg 

3 T flour 3 egg-yolks 
1 T chopped parsley ^ t salt 

1 C cream or milk % t cayenne 

1 T butter 

Add all the seasoning to the lobster. Put the cream or milk 
on to boil. Rub butter and flour together and add to the cream 
or milk when boiling. Now add the beaten yolks and cook 2 min. 
Take from fire and add to lobster. Mix well and turn out on a 
dish to cool. When cool form in chop, roll first in beaten egg 
then in bread crumbs. Put in a frying basket and fry in boiling 
oil or dripping until nice brown. If you wish put the end of a 
small claw in each chop to represent the mutton bone. Garnish 
with parsley and serve with cream or tartare sauce. One can 
make these chops the day before. 

TARTARE SAUCE 
}/2 pt. of oil mayonnaise dress- 1 gherkin 
ing 1 T of capers 

3 olives 

Chop all these fine and add them to dressing. 

Rebecca Cooper Rounds. 

LOBSTER COCKTAIL 

1 C lobster meat y 2 t catsup 

2 T Worcestershire sauce % C lemon juice 
V2 T tobasco sauce % t salt 

Mix, chill thoroughly and serve in cocktail glasses. 

MOCK OYSTERS 
1 C cooked and mashed pars- M> t salt 

nips i/ 8 t pepper 

1 egg 1 t Worcestershire or catsup 

4 soda crackers rolled fine 

Add liquids and seasoning to parsnips, then egg and crackers. 
Let stand 30 minutes, form into oyster-shaped patties, dip in 
slightly-beaten egg diluted with a 14 C of water to each egg, then 
in dry bread crumbs. Fry in deep fat — like oysters. Serve with 
catsup and cold slaw. Left over creamed parsnips may be used 
by omitting the cream in list of ingredients. 

Mrs. J. H. Black. 

—72— 



BOSTON FRIED OYSTERS 
12 large oysters 2 C grated bread crumbs 

1 egg 1 C grated cheese 

Wash and dry oysters — dip in beaten egg; roll in cheese. 
Dip again in egg, then roll in bread crumbs. Fry in deep fat, or 
skellet with 1 C lard and *4 C butter. Get platter hot. Cover 
the bottom with good tomato catsup, on this, place the oysters 
and garnish with parsley. 

OYSTERS BROILED 
1 doz. large oysters 2 T butter 

Use the largest oysters dipped in melted butter, and place 
in broiler buttered under gas flame, or over clear coals. Turn 
and when done serve on hot buttered toast, and lemons cut in 
eighths. 

CREAMED OYSTERS 
Make rich cream sauce by formula given, and drain oysters, 
put in sauce and let come to boil, until oysters begin to curl on 
edges. Add paprika and serve on toast. Can be served in Patty 
shells. 

OYSTERS WITH CHICKEN 

25 oysters % chicken stock 

1 chicken (white meat) 2 T flour 

y-2 C oyster liquor IV2 T butter 

% C cream 1 t salt 

Wash and drain oysters, cook until the bills curl, then chop 
fine. Cut white meat of chicken into blocks, make a sauce from 
oyster liquor, cream and chicken stock. Melt butter, add flour; 
add liquor and stir until it boils. Add chicken and oyster and 
salt. C. C. 

OYSTER CROQUETTES 

2 eggs (beaten) Flour 

1% C milk 1 pt. oysters 

V2 t salt and pepper 

Chop oysters, make thin batter, add salt and pepper. Drop 
in hot lard. 

Mrs. Erwin Taft. 

OYSTER CUTLETS 
1-3 C macaroni y 2 C oyster liquor 

1 pt. oysters 14 t red pepper 

2% T butter % t salt 

1-3 C flour 1-32 t mace or nutmeg 

y-z C milk 2 eggs 

Break macaroni in small pieces and boil until very tender. 
Cook oysters in their own liquor. Drain and chop fine. Salt 
oysters while cooking. Mix all together; cook. After it is cool 
mold; dip in crumbs, eggs, crumbs and fry. This will serve ten. 

Mrs. Geo. Pratt. 



-73- 



DEVILED OYSTERS 

1 pt. oysters 1 T butter, V 8 t curry 

1 t Worcestershire sauce y± t salt 

Put butter in pan, when melted add 1 pt. of the oyster liquor, 
when boiling add oysters and cook until plump. Add seasonings, 
put in all cracker 'crumbs with butter on top, and bake until 
brown. 

ENTREES OF OYSTERS 

Oyster fritters are one of the best oyster entres. To make 
them, drain 2 doz good-sized oysters and chop them fine. Beat 2 
eggs light, add cupful of milk and cupful and about seven-eights 
— a scant two cupfuls of flour sifted with half a teaspoonful of 
baking powder. Beat this batter smooth, and season it with 
salt and pepper. Add the oysters, and drop the mixture by table- 
spoonsful into smoking hot fat. Cook them carefully until light 
brown. 

OYSTERS, FRIED 

1 crt. oysters 1 T butter 

2 eggs 2 T lard 
Va C bread crumbs 

Wash and dry oysters. Dip in beaten egg and then in crack- 
er crumbs. Repeat this once, fry in boiling butter and lard. 
Serve hot at once. 

FRICASSEE OF OYSTERS 

1 pt. rich milk or cream 1-16 t mace 

2 T flour 1-32 t cayenne 
2 doz. oysters 1 t salt 

Make a thick white sauce from milk, flour; season with 
mace, cayenne and salt; add chopped oysters, cook a minute or 
two and serve on toast. C. C. 

OYSTER LOAF 

1 large loaf bread 1 pt. cream sauce 

1 qt. oysters % t salt 

8 strips bacon % t pepper 

2 T butter 

Cut crust off top of loaf of bread, cut out all of the inside of 
loaf making a square box-like case of the crust. Mix the oysters 
with the cream sauce made by formula No. 1 and salt and pepper. 
Break the inside of bread into small crumbs butter and toast 
in oven, until crisp. Put layer of crumbs in bottom of loaf, then 
layer of oysters and sauce, with dots of butter, repeating this until 
the bread loaf is full, on top spread layers of bacon, and put on 
lid cooking 30 minutes. 

Mrs. Chester I. Long. 

—74— 



MARYLAND OYSTERS 

% pt. corn meal 1 qt. boiling water 

1 t salt 

Boil half hour, drain 1 pt. oysters, stir until mush, cook 10 
minutes, pour all into square mold wet in cold water, cut in 
slices and fry. 

NEW ORLEANS OYSTERS 

2 T butter 1 C canned tomatoes 
1 T flour % t pepper 

1 T sliced onion 1 T parsley 

1 pt. oysters 1 T celery 

% t salt 

Melt butter, add onion and cook until brown, add flour and 
brown, then add tomatoes, when thick add the drained oysters 
and cook until the edges burn. Add salt and pepper. 

PANNED OYSTERS 

Place 1 doz. large oysters in hot pan, greased, on top of 
stove and turn as soon as cooked on one side. Do not let brown, 
salt and pepper and butter. Serve on buttered toast. 

OYSTER PATES 

Chop a quart of oysters fine with a sharp sliver knife. Melt 
two tablespoonfuls of butter, add the same amount of flour, cook, 
and then add a cupful of rich milk. Season with red and black 
pepper and salt. Add the minced oysters to the cream sauce and 
cook for five minutes. Have the pate shells hot, fill them with 
the oyster mixture, and set in the oven for a minute before serv- 
ing, very hot. 

PIGS IN BLANKETS 

12 large oysters 12 slices of toast 

12 strips bacon Mash oysters 

Roll each oyster in slice of bacon and pin with wooden tooth 
picks. Put in pan in oven and bake 10 or 15 minutes. Serve at 
once. 

OYSTERS AND RABBITS "Spanish" 

1 rabbit 1% doz. oysters 

2 bay leaves 1 t parsley, V 2 t salt 
1 t sage Vs t mace 

1 C cauliflower 1 C onions 

1 C carrots V2 G green peppers 

Cook rabbit 1% hours in V/2 qt- boiling water into which 
the bay leaves, sage, parsley, mace and salt have been added. 
Ten minutes before it is done add oysters, when done put rabbit 
and oysters on large platter, garnishing with the vegetables 
which must all be cooked in the same water. Thicken the liquid 
in pot with milk and flour and pour over all. 

—75— 



OYSTER IN SHELL 

Oysters in shell should be cooked in hot oven or in steamer 
until shells open. Always place the round shell down to retain 
the juice, serve melted butter and lemons with them. 



OYSTER SOUP 

Oyster soup is a good luncheon soup, especially satisfactory 
for school children. There are several ways of varying it to make 
it tempting. 

The first requisite for good oyster soup of any sort is to 
cook the oysters only long enough to make them plump. Longer 
cooking toughens them. 

Wash a quart of oysters and strain in the liquid in which they 
came, through a piece of cheesecloth. Then boil it, skim it, and 
add the oysters to it. When the oysters are fuffled and plump 
take it from the fire, add a pint of hot milk, well seasoned with 
salt and pepper, and a T butter, and serve immediately. 

Vary this soup by adding 2 T of chopped celery to the hot 
milk, or 1 T of chopped onion or parsley, or 1 T of finely grated 
cheese. Sometimes thicken it with 1 T of butter and 1 T of flour 
rubbed together. Sometimes add a few oyster crackers when 
you mix the oysters and hot milk. 



FISH PIE 

Any good firm cold fish (boned) covered with thin white 
sauce, place in baking dish, then cover all with layer of mashed 
potatoes, dotted with butter, and bake in quick oven. (English 
Dish). 

Mrs. J. H. Black. 

SHAD PLANKED 

3 large shad 1 t salt 

4 T butter y 8 t pepper 

2 T catsup 1 lemon juice 

To prepare a new plank fish board. Procure a plank board, 
oak is best, that will just fit into the oven, grease this all over 
with olive oil and heat slowly in a slow oven the day before it 
is to be used for the first time. When ready to use, heat well, 
then grease on the top side with the above mixture of butter, 
catsup and lemon, then after cleaning fish, split them down the 
back and lay on board, with inside of fish up. Baste every 10 
minutes. 

Do not have oven hot enough to burn board. Serve on 
board on tray at table, garnished with lemon slices. Never wash 
your plank shad board, and never use it for anything but fish, 
scrape clean and brush off with tissue paper. Then wrap care- 
fully in oiled paper, and brown paper over this, the older the 
plank the better the fish. 

Mrs. Chester I. Long. 

—76— 



EGG DRESSING FOR PLANK SHAD 
y 2 lb- butter 4 eggs 

1/2 C flour 1 pt. milk 

y 2 t salt V2 t pepper 

Heat butter in stew pan, stir in flour until dissolved, then 
add milk stirring constantly. Add to this the 4 eggs which have 
been hard boiled and chopped very fine. Serve hot. 

Mrs. Chester I. Long. 

SALMON CUTLETS 
1 pt. cooked salmon sauce 1 t salt 

4 T butter % t pepper 

6 T flour % t lemon juice 

1 C milk 

Make sauce, stirring flour in the butter. Add milk and sea- 
sonings. Flake salmon, mince, bread and fry in hot grease. 
Turn on soft paper and garnish with lemon, pickled beets or 
jelly. Oysters, shrimps, lobsters or any cooked fish may be sub- 
stituted. 

Mrs. H. W. Lewis. 

SALMON CUTLETS WITH PEAS 
1 lb. salmon % C bread crumbs 

1 C cream sauce % t salt 

4 eggs i/4 t paprika 

Chop salmon, beat 3 eggs, add cream sauce and boil all 
together for 5 min. Then mold into cutlets, dip in beaten egg 
with salt and pepper and then in bread crumbs, fry in 2-3 lard 
and 1-3 butter. 

SALMON FRITTERS 

2 eggs Pinch salt 
Yo C milk 1 C salmon 
1 t B. P. 1/2 C flour 

Have mixture just so it will drop from the spoon, have fat 
hot, stir well together and drop large spoonfuls into the fat. 
Serve hot. 

Shredded codfish may be used or any kind of fish left over. 

SALMON LOAF 

1 can salmon 4 T butter 
% C fine bread crumbs ^ t salt 

2 eggs (well beaten) 1 t poultry seasoning 
1 t parsley % C milk 

Melt butter, cut parsley fine. Remove oil and cut salmon 
fine, add bread crumbs, egg-yolks, butter, salt, seasoning and 
parsley, egg-whites well whipped. Steam in mold 1 hr. Serve 
hot or cold. If eaten hot, serve with following sauce : 
1 C milk 2 T butter 

1 T corn starch 1 t catsup 

1 egg y 8 t cayenne pepper 

Cook over hot water until it thickens. 

Mrs. J. H. Black. 

—77— 



SALMON PUFF 

1 lb. can salmon Y 2 lemon (juice) 

3 eggs (beaten) V 2 t salt 

1 T melted butter Vs t pepper 

Bake 15 min. in well greased gem pans. Will serve 6. 

Mrs. Erwin Taft. 

SALMON PUDDING WITH SAUCE 

1 large can salmon 3 eggs 

5 T melted butter V 2 t salt 

y 2 C bread crumbs Vs t pepper 

Mince the salmon, save the liquor for sauce, add bread 
crumbs cut fine, then add butter and well beaten eggs and salt 
and pepper. Put in a well buttered mold, set in pan of hot water, 
cover and steam in the oven for 1 hr. 

Sauce: 1 T butter 

1 C milk 1 egg 

iy 2 T corn starch V 2 lemon 

Heat milk to boiling, thicken with cornstarch wet in cold 
water. Add salmon liquor and beaten egg. Cook 5 min. then 
add lemon juice and pour on the pudding and serve. 

Mrs. J. H. Aley. 

FISH SCALLOP 

Use either Tuna or Salmon, alternate layers of fish and hard 
boiled eggs, cover with white sauce and bread crumbs. Bake in 
quick oven. 



Mrs. J. H. Black. 



SALMON SOUFFLE 



1 lb. can salmon 


2 T flour 


1 t chopped parsley 


1 C milk 


1 t salt 


3 eggs 


4 T butter 





Break up the flakes of salmon fine and mix with chopped 
parsley and salt. 1-16 t cayenne. Mix butter with flour in a 
sauce pan over fire. Have 1 C of milk heated in another vessel 
to which add thickening and stir until smooth. Then pour it over 
the salmon and add the beaten egg-yolks to the mixture. At 
last add the stifly beaten whites lightly. Drop into individual 
dishes and bake about 15 minutes. 

Mrs. R. Millison. 

SHAD ROE CROQUETTES 

To 4 shad roe boiled 15 min. in salt water, and then drained 
and mashed. Allow 2 C sauce and seasoning to taste. Shape 
and fry. 



—78- 



TUNA CHOPS 

1 25 cent Tuna 1 t mustard 

1 y 2 C cold rice 1 t red pepper 
6 egg-whites 1 t salt 

2 eggs 1 T lemon jam 
1 T parsley 

Chop egg-yolks coarse, add cold boiled rice and thick white 
sauce, beat well 2 eggs and add to Tuna and other ingredients. 
Mold into chops, adding cracker crumbs if to moist, then roll 
in egg and cracker crumbs and fry in oven. 

Mrs. W. E. Stanley. 

WHIPPED CREAM SAUCE 

Whipped cream makes a dainty fish sauce appealing to the 
eye and the palate. Whip the cream, which should be cold and 
24 hrs. old, to a thick substance, far beyond froth, yet not turned 
to butter, remembering that it doubles in bulk by this operation. 
Add 4 drops of anchovy sauce and serve cold. 

Mrs. W. E. Stanley. 

MOLDED TUNA OR SALMON 

1 small can Tuna % box gelatine 

2 eggs V 2 C water 

% C celery 1 T salad dressing 

Mince the fish, chop the hard boiled eggs, add salt and pep- 
per and salad dressing. Soak gelatine in cold water, add enough 
boiling water to dissolve it. Mix with fish and mold. 

Mrs. Geo. Steel. 

FISH MOUSSE 

2 T gelatine 2 T butter 

2 T water 1 t salt 

1% t lemon juice y 2 t mustard 

1 egg 14 t paprika 

1 T olive oil % C milk 

2 C canned or fresh fish 

Soak gelatine in cold water and lemon juice, heat milk in 
double boiler, add butter, olive oil, egg beaten and paprika. Stir 
continually with a split spoon or egg beater. When thickened 
add gelatine, fish and salt. Remove from fire and cool. Serve 
cold with Tartar Sauce. 



-79— 



WHAT IS WHAT IN MEAT 

Rib 1st cut are best for roasts. 

Rib 2nd cut for roasts. 

Shoulder for pot roasts. 

Neck used for stews, mince and soup. 

Brisket for stews, corning and braises. 

The round for steak, lean soup meat, and dried. 

Tenderloin for steaks. 

Porterhouse, those next the tenderloin are best for broiling. 

Sirloin for steak. 

Tenderloin most expensive. 

Porterhouse and sirloin next, round, rib roast and rump 
steak next, shank, flank and shoulder next. Brisket and chuck 
cheapest. 

Flank for stews and curing — the flank steak is considered by 
some the juciest meat there is. 

Shank for soup — solid meat. 

FACTS ABOUT COOKING MEATS 

Meats roasted should be put into a hot oven to set the juice, 
then cooled down after 15 min. Meats broiled should be as close 
to the gas flame or coals as possible. Meats boiled should be 
plunged in hot water. Meats should boil gently to be tender. 
Soup meats should be put in cold water gradually brought to 
boil then simmer. 

Soaked meat in vinegar 20 min. is said to make it tender. 

Meat cooked too rapidly becomes tough. 

If salt is put in flour before it is wet, lumps will be avoided 
in mixing batter. 

Extract of beef added to gravy improves the flavor, % T to 
a 6 lb. roast. 

The foundation of most of the sauces is either soup stock or 
cream sauce, with the vegetable or article added from which the 
sauce will take its name. 

When lard becomes stale, try frying a potato in it to sweeten 
it. 

To keep ham — slice and pack in glass jar and cover with 
vinegar and pepper, will keep for weeks. 

C. C. 

Blanquette — A sort of fricasse. 
Bouilli— Boiled beef. 

Braise — Cooked in covered stew pan with vegetables and 
flavorings. 



-82- 



Carmelon — Rolled stuffed meat. 

En Casserole — Cooked in casserole. 

Compote — A stew of pigeons or birds. 

Flamber — To singe game or fowl. 

Fricasse — Foul or meat cut in pieces in a white sauce with 
herbs. 

Pate — A small pie. 

Ragout — A brown stew with herbs or vegetables and mush- 
rooms. 

Salmi — Game stewed, which has been half roasted. 

Vabau-vent — A rich crust of puff paste which is filled with 
stews or fricasses of meat, chicken or fish. 

Piece de Resistance — Is the main course of the dinner or the 
dish around which the dinner is built. 

MEATS, FISH AND GAME AND THEIR RELISHES 
Porter house steak — Maitre de Hotel. 
Roast beef — Horse radish, brown gravy. 
Roast pork — Apple sauce. 
Roast veal — Tomato or mushroom sauce. 
Roast mutton — Currant jelly or celery sauce. 
Roiled Mutton — Caper sauce. 
Roiled chicken — Bread sauce or tart jelly. 
Roast lamb — Mint sauce. 

Roast turkey — Cranberry sauce and chestnut sauce. 
Boiled turkey — Oyster sauce. 
Boiled bluefish — White cream sauce. 
Fried chicken — Blackberry jelly or loganberry jelly. 
Shad — Boiled rice and egg sauce. 
Compote of pigeons — Mushroom sauce. 
Fresh salmon — Green peas, cream sauce. 
Roast goose — Apple sauce. 
Venison or wild duck — Black currant jelly. 
Broiled fresh mackerel — Sauce of stewed gooseberries. 
Catfish — Parsley sauce. 

Pickles are good with all meat. Lemon is an addition to all 
fish. 

C. C. 

FOR FRYING PURPOSES 
1 lb. butter 1 lb. suet 

Clarify butter, fry out suet and mix. 

C. C. 
Cover beef suet with milk, boil until all milk is gone, then 
use for frying. 

Use 1-3 as much beef suet as leaf lard, cut in small chunks 
and place in pan in oven, and when all is rendered, place in a jar 
and salt and use the same as lard. 



-83- 



MAKING FRYING COMPOUND 

Suet at the present time is 10c. a lb. Lard is 28c. From 1 
lb. can be obtained 14 oz. of fat at 12c. a lb. To this can be added 
1 part of oil to 2 parts of suet, cottonseed oil or corn oil, can be 
used at 21c. a lb. Making the frying compound 15c. a lb., or suet 
has harder consistency and the oil reduces it to the consistency 
of lard. 

1 part beef suet and 2 parts leaf lard — pork — makes a fine 
frying mixture. 

ACCIDENT SCALLOP 

4 slices bacon 1 T parsley 

1 C cold meat 1 T butter 

1 C cold potatoes 1 T celery 

1 small onion 1 bay leaf 

4 slices tomato 

Salt, pepper, paprika, chop meat and onion very fine, dice 
cold boiled potato fine, mince parsley and celery, break bay leaf 
into little bits, grease bottom of small baking dish, cover with 
meat then vegetables, adding bits of butter and then meat and 
vegetables again until all is used, cover this with the bacon and 
tomato, bake 20 min. 

Mrs. Chester Long 

BACON PUFFED 

6 large strips 4 T cracker crumbs 

1 egg 4 T butter 

1 T water 

Beat egg, add water, cut bacon strips in two, dip in crumbs 
then in egg then in crumbs and fry in butter. 

DOUBLE BOILED BEEF 

In order to make tough meat tender, it is advisable to put 
the roast in a double boiler. Have the water in the outer vessel 
boiling and when the inner vessel is hot put in the steak which 
has been well buttered and salted, this can safely cook five or 
six hours. The juices coming out of the meat can be used to 
bake it with and make an excellent brown gravy. Be sure the 
water in outer boiler does not boil dry. 

TO CORN BEEF 

25 lb. beef 2 lb. salt 

1 gal. water 94 lb. B sugar 

% oz. saltpetre % oz. Saleratus 

Boil ingredients, skim and set away to cool. When cold 
add the beef and put weights on the meat to keep it under the 
brine. 

—84— 



CANULON OF BEEF 

2 lb. lean beef, ground 2 T melted butter 

y 2 lemon, grated rind % t nutmeg 

1 T chopped parsley ^4 t salt 

1 egg Vi t pepper 

y 2 T onion juice 

Shape in loaf, wrap in buttered paper, bake 30 min. in hot 
oven. Baste every ten min. with melted butter. Make sauce of 
the butter left in pan. 

Mrs. C. V. Ferguson 

BEEF STEAK BROILED 

1 t salt % t pepper 

1 lb. porter house 

Grease broiler and have live coals in stove. Place meat 
over coals and in 2 min. turn repeating the process until meat is 
done, salt and pepper, serve with Maitre de Hotel sauce. If a 
gas stove is used, turn on top burner in oven until very hot, place 
meat in broiler under flame, and turn first one side and then the 
other until done. It is well to rim off all fat in broiling as it 
catches the flame and burns. 

BEEF A LA MODE 

6 lb. rump roast 1 t celery 

1 lb. salt pork 1 slice lemon 

2 T lard or butter 2 bay leaves 
1 T onion 6 cloves 

1 t carrot 6 allspice 

% lb. bits of pork 6 whole peppers 

1 t parsley 1 t salt 

Select rump roast, use salt pork for larding, cut slits in beef 
and put in this strips, salt and pepper, put fat in the frying pan, 
also slice of lemon, onion, carrot, bits of pork, parsley, celery. 
Sear beef, add bay leaves, cloves, allspice, whole peppers. When 
brown put into a kettle of boiling water with ingredients in frying 
pan, add salt. Boil 3 hrs. 

C. C. 

BEEF LOAF 

2% lb. round steak ground y 2 t pepper 

% lb. fresh pork, ground 2 T water 

y 2 C bread crumbs 1 t salt 

2 eggs 1 T butter 

Beat egg, mix altogether. Have oven hot and after the loaf 
has been in long enough to brown a little, pour over it 1 C of 
boiling water and add butter on top. C G. 



—85- 



BEEF'S HEART 

1 lb. veal 1 t salt 

Y 2 C dry bread crumbs % t pepper 

It grated onion 1 egg 

1 t sage 1 T butter 

Soak heart in cold water 3 hrs. Remove tubes from inside 
and every particle of blood. Chop veal, mix well with all other 
ingredients and stuff into heart, sew the heart in a cloth and put 
in sauce pan with point down, cover with boiling water simmer 

3 hrs. Then bake 1 hr., serve cold. 

Mrs. Geo. Whitney 

BEEF HASH FRIED 

1 lb. cold cooked beef 1 T butter 

1 C potato cooked 1 t salt 

1 T onion 1 t pepper 

1 t parsley 1 t celery chopped 

Chop beef very fine, also potato and onions, mix all together 
with melted butter, salt, pepper, celery and parsley, make into 
small flat cakes and fry until brown in hot grease, equal parts 
lard and butter. This is also good baked. 

ROUND STEAK FRIED 

Select tender round steak, cut in slices % in. thick and 3 or 

4 in. square, chop with large dull knife on both sides, dip in equal 
parts meal and flour, salted and fry in very hot fat 1-3 butter and 
2-3 lard. When quite brown on one side turn and brown the 
other side. Do not put in too much at once it cools the fat. Be 
sure the fat is very hot all the time. Make gravy. 

FILLET OF BEEF 

3 lb. beef fillet 1 t salt 

Yd lb. bacon % t pepper 

Cover beef with strip of bacon, salt and pepper, put in bake 
pan covered, without water. Bake in hot oven first 15 min., 
then reduce heat, cook 45 min. Serve with parsley sauce or 
Maitre de Hotel. 



BROILED CHICKEN 

If cooked in gas range, turn on top burner, have oven very 
hot. Place broiler in broiler rack after splitting them down the 
back. Dust flour over them, salt and 1 T butter to each half of 
chicken, add 1 C water. Do not place them on top of each other. 
Cook 25 min. on one side and 15 min. on the other. If rather 
large chickens cook longer. Baste often. Serve at once, on toast, 
moisten the toast with the sauce in the pan. 



-86— 



CHICKEN A LA KING 

1 C chicken, white meat 2 chopped pimolas 

2 T butter 2 egg-yolks 
y 2 t salt 1 C cream 
Vi t pepper 

Heat the chicken in the butter, season, add the pimolas and 
vinegar, cook 5 min., then add the eggs well beaten in the cream. 
Stir until the mixture thickens slightly, serve at once or it will 
curdle. Serve on small squares of toast or in patty shells. 

Mrs. Ralph L. Millison 

CHICKEN A LA KING 

y% green pepper cut in small 1 t onion chopped fine 
pieces 

Fry together in batter but do not brown. Stir in 3 table- 
spoons flour. Cook with % pt. of rich chicken stock until frothy. 
Place in double boiler and add 1 pt. cream. Salt and paprika. 
When thickened lay in white meat of chicken cut in large slices, 

1 can of asparagus tips and % pound of fresh mushrooms saute 
in butter or 1 small can mushrooms. Do not stir after adding 
last ingredients. 

Mrs. Oak Throckmorton 

CHICKEN A LA KING 

4 T butter 1 C mushrooms cut in halves 

Y 2 green pepper chopped fine 2 C cooked chicken cut in strips 

2 T flour % t paprika 
y 2 t salt Pimentos 

1 pt. cream or part cream and 
part stock 

Melt the butter in a chafing dish, add the green pepper and 
cook 3 or 4 min. without browning. Add the flour and salt and 
cook till frothy. Then add cream or cream and stock, and stir 
till sauce thickens. Add the mushrooms, chicken and pimentos. 
Serve on strips of toast. If necessary to keep warm before serv- 
ing place in double boiler for if allowed to cook too long, it will 
curdle. 

Elsie Fitch Buck 

—87— 



CHICKEN A LA BALTIMORE 
2 spring chickens 1 t salt 

2 eggs Vi t pepper 

V> C butter 1 C dry bread crumbs 

Split chicken down the back, season, dip into beaten eggs 
then into crumbs, then into eggs and crumbs again. Lay in a 
well buttered pan, place the inside of chicken up, pour melted 
butter over them and bake 30 min. Basting and turning outside 
up for browning for the last 10 min. Make cream sauce from 
the drippings and garnish with strips of bacon and parsley. Cove 
oysters are usually served with this. 
12 ears of corn 3 T flour 

4 egg-yolks V-z t salt 

i/o t paprika 

Grate corn from cob, add flour, eggs, salt and paprika, mix 
well. Have piping hot equal parts of lard and butter, dip 1 T of 
the batter into the boiling fat and brown until all is used. 

ROAST BEEF 

Sirloin or rib makes the best roast. Place roast covered 
with butter in covered self basting pan, in very hot oven, which 
should remain same temperature 15 min., then lower temperature 
and cook very slowly, allowing 10 min. for each pound of steak 
after the first 15 min. It has been found the slower a roast is 
cooked after the first 15 min. the more tender it becomes. If a 
self-baster is not used, 4 T butter and 1 C water must be added, 
and roast must be basted in this every 15 min. 

CHICKEN WITH DUMPLINGS 

Cover 1 three lb. chicken with boiling water, cut as for fry- 
ing, boil 3 hrs. if tough, or cook in tireless cooker 10 hrs. When 
done remove the chicken from the liquid, and when boiling drop 
in dumplings made of biscuit dough recipes, add parsley, celery, 
and onion, cover kettle and boil without removing lid 20 min. 
The dumplings should be flavored well and not allowed to touch 
each other when placed in kettle. The flour from the dump- 
lings will thicken the liquid, making the gravy, adding more salt 
and pour all in large platter over chicken. 

Formula : 
1 3 lb. chicken y 2 t onion 

1 T chopped parsley 1% t salt 

1 T chopped celery i/> t pepper 

Mrs. Chester I. Long 

CHICKEN AND CORN PIE 

1 chicken 3 T butter 

2 C corn 1 t salt 

1 C milk Vo t pepper 

Cut chicken as for frying, put alternate layers of chicken 
and corn, salt and pepper in buttered dish. Cover with butter, 
steam ^ hr. and then pour over all 1 C sweet milk and 
steam 20 min. more. Select tender chicken, steam longer if 
larger chicken. 



CHICKEN IN CASEROLE 

Equal parts of diced cold chicken and boiled rice, put in 
layers. Pour over it, tomato sauce, cover with buttered crumbs, 
bake until brown. 

Tomato sauce: 

y 2 can tomatoes 1 T butter 

1 small onion 2 T flour 

1 bay leaf 

Stew tomatoes, onion, bay leaf for 10 min. Cook butter and 
flour, add strained tomatoes gradually, season well. 

Mrs. E. Taft 



CHICKEN IN CASSEROLE 

Fry a 2% or 3 lb. hen and make gravy according to recipe 
for fried chicken, place chicken in Casserole and pour over it 
the gravy made with water — rather thin, not made with milk as 
the milk may curdle — and cook very slowly in casserole at the 
lowest temperature, 4 hrs., change the pieces on top to the bot- 
tom occasionally. This is a good way to make tough chicken 
tender. Parsley and celery chopped, add to the flavor, 1 t of 
each. 

Mrs. Chester I. Long 

SMOOTHERED CHICKEN 

Cut spring broilers in half, place in large covered bake dish, 
in hot oven, after rolling in flour which has been salted and 
peppered. Dot with butter allowing 1 T to each one half of 
chicken, change the top pieces to the bottom of pan when they 
become brown. Allow 30 min. at least for 1 chicken. 

CHICKEN LOAF 

1 3y 2 lb. chicken % C almonds 

% C bread crumbs y 2 t salt 

1-5 t pepper y 2 C celery 

% C milk 2 eggs 

Cook chicken until tender, brind meat, cut the celery and 
nuts, mix all the ingredients together adding a few T of the 
chicken fat rising on the broth. Make into a loaf and bake in a 
steam boiler % hr. This will serve 12 or more portions. 

Mrs. Rorabaugh. 

Chicken loaf or beef loaf is improved by putting strips of 
bacon in the bottom and top of the pan. 



-89— 



FRIED CHICKEN 

1 spring chicken 2 T milk 

1 C fine cracker crumbs Mj C lard 

1 C meal or flour mixed half y± C butter 

and half V 2 t salt 

1 egg !/4 t pepper 

Dress and singe chicken, cut off legs, wings, thigh, 2 breast 
neck, back, liver and gizzard, making in all 12 pieces, dip each 
piece in well beaten egg to which milk has been added, then dip 
in cracker crumbs or bread crumbs or bread and flour to which 
salt and pepper have been added, then place in hot lard and but- 
ter in skillet, putting in the largest pieces first, cover with lid and 
turn over when brown, cooking about 30 min. Watch careful- 
ly to not burn, and remove to hot platter. 

GRAVY FOR FRIED CHICKEN 
Gravy for fried chicken, allow the grease to brown in which 
the chicken was cooked, add enough browned flour to thicken," 
stirring constantly and then add boiling water or hot milk stir- 
ring constantly until the consistency required for gravy. Flour 
is browned by putting in bake pan in oven 5 min. or longer if re- 
quired a deeper brown. Watch carefully and stir to prevent 
burning and to get an even brown. 

CHOP SUEY 
3 pounds chicken, full weight 2 green peppers 
1 C Japanese brown sauce 1 small onion 

1 can mushrooms 2 t salt 

6 large bamboo sprouts 2 C chicken stock 

1 large or two small bunches 1 t pepper 
celery 1 T sugar 

3 t cornstarch 

Boil chickens tender, also celery, onions and green peppers 
separately. Mix dry ingredients with rich chicken stock in which 
some of the fat is retained. To this add brown sauce. Then add 
chicken and other ingredients. Place all in a large kettle on a 
low burner where it will simmer for an hour or more before 
serving. Serve with steamed rice. Mrs. W. B. Buck 

CHICKEN ROLLS 
1 chicken 1 C stock from chicken 

1 C oysters 1 t salt 

2 t parsley % t pepper 
2 T butter 1 C cream 

2 T flour 

Melt butter. Add flour, salt, pepper and then cream. Stir 
until smooth and well cooked. Then add parsley, chicken and 
oysters, chicken and oysters first having been cut into not too 
small pieces. Turn mixture into shallow pan to cool. When 
thoroly chilled and firm, have ready good rich puff paste. Cut 
chicken mixture into slices four by two inches. Envelope in 
the puff paste and fry in croquet basket in deep hot fat, first 
having dipped the rolls in beaten egg and then in cracker 
crumbs. Mrs. W. B. Buck. 



-90- 



CHICKEN PIE CRUST 

2 C flour % t salt 

2 t B. P. 1 egg 

2 T lard 1 C milk 

Sift together the flour, B. P. and salt, cut the lard thru it 
with a knife, and moisten with the milk which the egg, well 
beaten, has been added. Spread the mixture over the top of 
the pan of chicken meat, and gravy, which has been previously 
heated, and bake immediately. 

Mrs. Robt. B. Campbell. 

CHICKEN PIE 

Stew chicken, remove bones 1 C milk 

Make rich gravy of broth 2 t B. P. 

Place chicken in casserole 1 t salt 

Cover with gravy 1 egg well beaten 

Place following crust on top 2 T melted butter 

2 C flour 

Mrs. H. W. Horn. 

CREAM SAUCE FOR CROQUETTES 

2 T butter 1 t salt 

2 T flour 1 C milk 

Put butter in hot sauce pan, rub in flour and add milk, stir- 
ring constantly, salt. Tomato sauce may be made by using to- 
mato instead of milk. Drop croquettes in vermicelle crushed 
with a rolling pin, after being dipped in egg and fry. Add % t 
onion juice to each egg. 

CORNED BEEF AND CABBAGE 

Soak beef over night in cold water if very salty. If not, 
wash and boil 30 min., then in fireless cooker all day. Place in 
cabbage, cut in quarters, boil 10 min. in beef kettle and boil 2% 
hrs. longer with beef. 

CHICKEN WITH VEGETABLES IN FIRELESS COOKER 

Put chicken in cooker with boiling water, salt, onions, pars- 
ley, potato, boil 20 min. Put in cooker 12 hrs. Just before serv- 
ing remove chicken and vegetables and thicken gravy with 4 T 
each of butter and flour cooked together, season with salt and 
pepper and pour over chicken, garnish with cress or parsley. 

FORMULA 

3 lb. chicken 8 potatoes 

3 C boiling water y 2 t pepper 

1 t salt 1 t parsley 



small onions 



Mrs. Chester I. Long 
-91— 



CHICKEN TURBOT 

1 4-lb chicken 3 T flour 

1 pt. milk % C cracker crumbs 

1 C bread crumbs 1-3 t pepper 

1 t salt 1 can mushrooms 

1 C celery 4 T butter 

Cook chicken, cut the meat in small pieces with scissors. Melt 

2 t butter and rub in the flour. Add 3 T milk. Add the rest of 
the milk: boil until nicely thickened. Add y 2 C chicken broth. 
Heat mushrooms, stir into chicken. Now place in buttered bake 
dishes a layer of chicken, a sprinkle of celery, cream sauce, 
cracker and bread crumbs, dotting with bits of butter and mak- 
ing two layers of each with crumbs on top, dotted with butter. 
Bake % hour. This will serve 12. 

Mrs. Rorabaugh. 

CHICKEN PIE 

Joint and cook chicken tender, put chicken and liquid into 
deep uncovered bake dish, add parsley and celery, onion, salt 
and pepper, have hot and make a biscuit dough rolled about % 
in. thick and cover the top of the pie with this, having first 
sprinkle some flour over the top of the chicken and the liquid 
cook until dough is done and brown on top 30 min. 

1 3-lb. chicken 1 T chopped celery 

1 T chopped parsley % t onion 

V/2 t salt i/o t pepper 

CHILI 

1-3 lb. ground suet 3 T Dye's Chili Mixture 

1 large onion (ground fine) 1 section garlic 

3 lbs. round steak (ground) 1 qt. water 

2 medium sized cans tomatoes 2 cans medium sized chili 

1 T salt beans 

Fry suet quite brown then add onion and round steak and 
brown. Add tomatoes, salt, Dye's Chili Mixture, garlic and 
water. Boil 2 hours, then add kidney beans and cook 1 hour 
longer. 

Mrs. Gilbert Tucker. 

CROQUETTES 

Save bills of war times. 

Potato, rice, vegetables, cereals, bread, meat, fish, fowl or 
game and bind together with an egg — add cracker crumbs for a 
good economical croquette. 

CROQUETTE MEAT 

2 T minced onion 1 C grated bread crumbs 
2 eggs 1 C cream sauce 

1 C chopped meat of any kind 

Add onion, bread crumbs, meat and beaten eggs to cream 
sauce, mold any desired shape, and roll in eggs and bread crumbs 
and fry in deep fat. 



-U2- 



CROQUETTES CHICKEN 

1 pt. white sauce 1 t celery salt 

% lb. chicken V 2 t salt 

1 t fine parsley 1 egg 

Mince chicken, add to sauce, parsley, salt, and beaten egg, 
mold, dip in beaten egg and 1 T water, roll in bread crumbs and 
fry in deep fat. 

The foundation of all croquettes is cream sauce, mixed with 
meat, fish, fowl, vegetables or cereals and shaped into round, 
pyramidial or cylindrical shapes, in shaping croquettes use 1 T 
of the mixture, press into shape desired, roll in bread or cracker 
crumbs, then into egg beaten, and again into crumbs, then fry in 
deep fat. Do not put too many croquettes into the fat at once, it 
will lower the temperature and the croquettes will become grease 
soaked and will not brown — they should be a golden brown . 

DUCKLINGS 

Young ducks are called ducklings : young geese, green geese 
or goslings. An old goose is strong and unpalatable. One of 
the choice dishes among German-American people is goose stuf- 
fed with sauerkraut. The sauerkraut is washed thoroughly and 
soaked over night in cold water, then stuffed into the goose, the 
goose trussed and cooked slowly. 

DRIED BEEF CANNED 

iy 2 T butter 1 C milk 

y 2 lb. chipped beef 1 T flavor 

If beef is salty boil in fresh water 10 min. Pour off water. 
Brown butter in frying pan, add minced beef. Dissolve flour in 
milk, and stir into minced beef and butter. Serve hot on toast 
or crackers. 

STUFFED FLANK STEAK 

2 flank steaks 6 strips bacon 
\ x / 2 C dressing 

Have 2 flank steaks pounded well on both sides, salted and 
peppered and place sauce dressing between them as made for 
stuffing chicken. Put in covered bake pan and cover meat with 
strips of bacon and bake 1 hr. slowly after the first 15 min. 
Serve with tomato sauce. Mrs. Chester I. Long. 

FLANK, NEW ORLEANS STYLE 

Select a thick flank steak : Have it scored : Sprinkle light- 
ly with salt, put in a baking pan, cover with a layer of sliced 
onion, y 2 t salt and chile pepper, a thick layer of sliced raw po- 
tatoes, pour over all */£ can seasoned tomatoes, put in a slow 
oven, bake 2% hrs. adding a small quantity of hot water from 
time to time. y 2 hr. before steak is done, spread over the top a 
layer of cooked rice, put in the oven again until brown. Slice 
thru like short cake. Mrs. H. Lassen 



-93- 



FLANK STEAK 

Trim off all fat, rub in all flour possible; brown on both 
sides in butter or nice drippings. Do not have skillet too hot: 
then pour on a little water and cover and let cook slowly on back 
of stove for two hrs., adding water so as to have nice brown 
sauce when ready to serve. 

Mrs. Geo. Whitney. 

DUCK AND GOOSE ROAST 

Turn ducks with head down and pour boiling water over. 
Then roll them in newspaper for 20 niin. and let steam. Then 
feathers will come off easily. C. C. 

To be prime, ducks must be fat and young, lower part of the 
legs and webbing of the feet soft, and the under bill sufficiently 
soft to break easily. The usual rules for roasting and baking 
will apply to ducks and geese. They contain more fat than 
either turkeys or chickens: this, melting while they are roasting 
may be saved for frying purposes and used in place of butter. 
Instead of using breadcrumbs as dressing for ducks or geese, use 
potato. For a medium sized duck, allow four good sized pota- 
toes or two cupfuls of mashed potatoes. While potatoes are hot 
add one C chopped English walnuts, a t of salt, half a cup of 
chopped celery and a salt spoon of pepper. When thoroughly 
mixed put the dressing into the duck or goose, sew up the vent, 
and it is ready to roast. The peculiar flavor imparted by the 
celery in the roasting gives a tame duck much the flavor of a 
wild one. 

BAKED HAM 

Cover ham with cold water and simmer gently, just long 
enough to loosen the skin so it will peal off, two or three hours, 
according to the size of the ham when skinned put it in a pan 
in the oven, pour over it, one teacup of vinegar, and a little 
water, in which dissolve one teaspoonful of mustard. Bake 
slowly 2 hours, basting with the liquid. Then cover ham all 
over one inch thick with brown sugar pressed down firmly and 
do not baste again. Let it remain in the oven one hour after 
covering with sugar, until it forms a rich crust and becomes a 
rich brown. When done drain the liquor and put on a platter 
to cool. Press by turning another flat dish on top with weight. 
The pressing makes it especially nice and firm for sandwiches. 

Mrs. G. M. Lowry. 






STUFFED, BAKED HAM 
Boil the ham ten min. to the pound. 





DRESSING 




1 pt. bread crumbs 
little cream 

2 eggs beat up 

1 t melted butter 

1 t sugar 

1 grated nutmeg 


Saltspn. 


cinnamon 

cloves 

spice 

ginger 

mustard 

celery salt 



Take out ham and skin, slash and fill with the dressing. Rub 
the whole ham with the white of eggs and bread crumbs, then 
put in the oven and bake. Better cold than hot. 

Mrs. A. C. Jobes. 
BAKED HAM 

Soak ham over night if salty. Boil 10 min. to the lb. Skin 
and stick with cloves. 

Bast with 1 C B. sugar 

% C vinegar Bake 20 min. to lb. 

1 G water Mrs. G. M. Dickson 

Mrs. Finlay Ross. 

• FRIED MEAT AND VEGETABLES 

1 C chopped meat-cooked 1 t celery 

1 G potato 1 t onion 

1 t parsley % C bacon chopped 

Y^ t pepper V2 t salt 

Fry all together 10 min., stirring occasionally, then turn over 
the mixture 1 C of boiling water and let cook 10 or 15 min. 
longer. 

FLANK STEAK AND VEGETABLES 
1 flank steak 1 turnip 

4 C bread crumbs 1 carrot 

1 t salt 1 onion 

Y 2 C celery % t pepper 

Wipe steak clean, remove skin and fat, fry fat, spread bread 
crumbs on steak moistened with fat fryings, slice vegetables and 
lay on bottom of pan, roll meat and place on top of vegetables, 
pour in stock or water to cover 1 inch of pan, cover and bake 3 
hrs. Mrs. Ghester I. Long. 

HAM AND NOODLES 

Cook Noodles 15 min., in salted water, drain, blanch and re- 
treat in white sauce. Place chopped cooked ham in bottom of 
baking dish, alternate with noodles, cover with buttered bread 
crumbs and bake % hr. in quick oven. 
1 Pkg. egg noodles 1 C bread crumbs 

1 C white sauce Mrs. Black. 

MINCED HAM AND EGGS 

Mince equal parts of ham and bread crumbs and break eggs 
over the top. Bake in oven until eggs are set. 

Mrs. J. H. Aley 

—95— 



HAM COUAPE'S 

1 C ham minced 1 t parsley chopped 

2 t butter Mix and spread. 

WASHINGTON BAKED HAM 
Soak ham in cold water 24 hrs., drain and put in fresh cold 
water and boil slowly for 2 hrs. Pour off the water, skin the 
ham, cover again with boiling water and cook slowly one more 
hr. Again drain the ham and pour over it liquid. Stick cloves 
in ham. Cook another hr., then cool in liquid, and drain and 
trim ham, mix spices and sugar and bread crumbs together and 
place on top side of ham and bake another two hours — bake 
slowly. 

LIQUID 
4 quarts cider 2 T whole cloves 

2 quarts water 1 C crumbs 

1 T allspice 1 t black pepper 

1 T cinnamon 1 C B. sugar 

1 T cloves 

Liquid can be saved and kept in cool place and used another 
time by adding water. Mrs. Chester I. Long. 

MEAT CASSEROLE 

2 C chopped meat 1 egg 

Juice of 1 lemon 1 t chopped onion 

1 sprig parsley % t salt 

% C cracker crumbs 

Fill a bowl V 2 in. thick with rice, fill with meat and steam 40 
min. Serve with tomato sauce. Helen Brooks Hall. 

LIVER AND BACON 
6 slices bacon 6 pieces liver 

y% C flour and meal 

Fry out bacon. Put to one side of pan, dip liver into flour 
and meal mixed and salted, fry until nicely brown, serve with 
bacon, or calf's liver and but % in. thick. 

LANCASHIRE PIE 
1 C cold veal chopped ■ 2 t butter 

1 C cold potatoes 1 t mint leaves 

1 t parsley , 

Grease bake dish, put in alternate layers of meat and potato, 
dotting each layer with butter, parsley and mint leaves, bake 
until a nice brown covered. 

ITALIAN HASH 

1 lb. round steak y 2 t pepper 

6 cabbage leaves — firm 2 C soup stock or 

y 2 T onion juice 4 T butter 

1 t salt 2 C water 

Chop meat very fine, add onion juice, salt and pepper, 
spread the mixture inside cabbage leaf, roll and tie with piece 
of string. Place close together in bake dish, cover with liquid, 
bake 1 hr., covered, thicken the liquor, and serve on toast or with 
vegetable garnish. 



HAM SWEET 

3 lb. ham 1 T cloves 

6TB sugar 

Cut ham in 3 in. slices, place ham in casserole, cover each 
slice with sugar and cloves then cover all with water and bake 
slowly 1 hr. 

HAM AND POTATOES BAKED 

1 slice ham % in. thick % t salt 

I14 C milk V 2 t pepper 

1 qt. sliced raw potatoes 

Season potatoes with salt and pepper. Put a layer of po- 
tatoes in bottom of casserole or closed baking dish, then ham, 
then potatoes, add milk, put on close fitting cover, bake slowly 1 
hr. Potatoes and ham should absorb the milk. Will serve 6. 

Mrs. C. V. Ferguson 



SAUSAGE 

5 lb. fat pork 15 t salt 

10 lb. lean pork 5 t sage 

1 T parsley sifted fine 5 t pepper 

Grind pork, add flavoring, mix well and fry in % in. slices 
until brown. 



SCHNITZEL BULGARIAN 

1% lb. round steak 3 T butter 

1 large onion Sauce for kettle 

2 eggs 1 qt. canned tomato 
2 light rolls 1 T butter 

1 t salt 1 onion 

Yo t paprika 

Beat eggs, run meat through grinder and put into a bowl eggs 
and two light rolls, that have soaked until crust is soft, add meat, 
salt and pepper and the chopped onion and butter, mix all to- 
gether and form into 2 rolls. 

Put in iron kettle tomatoes, butter, chopped onion and put 
in meat, let it cook slowly % hr. covered, then turn over and cook 
another half hr. 

Mrs. Chester I. Long 

QUICK LUNCH 

Trinbal cases or rosettes can be kept on hand and filled with 
creamed fish, chipped beef, creamed r± e, creamed potato, chick- 
en, seasoned with parsley or celery. Fresh fruit and iced drink 
make a quick luncn. 



97- 



PORK LOAF 

3y 2 lb. lean fresh pork % onion, chopped fine 

1/2 lb. fat fresh pork 2 T butter 

6 crackers, rolled 1 T powdered sweet herbs 

1 T salt 2 T pickles 

1 T paprika 3 eggs 

1 T onion juice 1-3 C tomato puree 

Chop pork fine, add crackers, rolled fine, salt, paprika, onion 
juice, or onion chopped fine, and cooked in butter until yellowed 
a little, powdered sweet herbs, fine chopped pickles, capers or 
nasturtium seeds, eggs well beaten, and tomato puree. Mix all 
together very thoroughly, the shape of a long loaf. Roll into fine 
cracker crumbs and bake about 3 hrs. in moderate oven. Baste 
occasionally with bacon fat of the fat in pan. Use less of tomato 
puree if the mixture seems moist. Serve hot or cold, cut in thin 
slices. 

Mrs. P. C. Lewis 

POCKET ROAST 

A round or rump steak cut 2 in. It salt 

thick with pocket. ^4 t sage 

1 C mashed potatoes 1 t minced onion 

1 C buttered bread crumbs V± t pepper 

Mix and stuff pocket. Sew up the opening. Bake in double 
roaster 1% hr. 

Mrs. Barnes 

MOCK DUCK 

1 calf's liver 1 T flour 
4 strips of bacon 1 t salt 

2 onions % t pepper 

Lard 1 calf's liver, scald, then rub with flour, salt and pepper. 
Put strips of bacon in double roaster, liver on top of bacon, cover 
with ground onions. Bake slowly. This is fine. 

Mrs. F. G. Smyth 

MEAT BREAD 

Use y 2 cup of cold corned beef minced fine, mixed in a bis- 
cuit dough. Bake in hot oven for 15 min. Split and spread with 
butter. Serve in folded napkin. 

MEAT GEMS 

1 C meat 1 T flour 

1 C milk 2 T butter 

2 eggs 

Chop the meat fine, mix the milk, butter, flour, salt and pep- 
per, add the beaten egg-yolks, then the meat and beaten egg- 
whites. Bake 20 min., in well buttered gem tins. 

Mrs. Barnes 



BAKED SWEET BREADS 

2 lb. sweet breads Strips of bacon 

Boil sweet breads until tender, salt and pepper. Cut the size 
wanted and wrap each in strip of bacon, secure with a tooth pick 
and place in oven, baking until brown. When ready, serve with 
button mushrooms. 

C. C. 

ROLLED STUFFED STEAK 

Round steak 1% thick 1 C bread crumb dressing 

i/ 2 t salt 2 T butter 

% t pepper 

Score and butter steak. Spread dressing on top and sea- 
son. Roll into loaf and spread strips of bacon on top and bits 
of suet or fat, steam and cook iy 2 hr. or bake 45 min. in first very 
hot oven and then moderate. 

SQUAB 

Squab to be tender must be used before they begin to fly. 
The dry dressing is good for squab and all small birds. Place 
birds when stuffed in bake dish, breast down with 1 T butter to 
each bird. When % done turn breast side up and put strip of 
bacon on each bird, finish cooking and serve at once. Place in 
hot oven first 5 min. then medium. Cook 30 to 45 min. 

Mrs. Chester I. Long 

SPANISH MEAT LOAF WITH TOMATO SAUCE 

2 lb. round steak 2 T parsley 

1 lb. fresh pork 2 eggs 

2 medium onions 2% T salt 

3 green peppers 1 T pepper 
12 soda crackers 

Grind all, mix well, add eggs well beaten, then ground pars- 
ley, form into a loaf, roll in cracker crumbs. Put loaf in baking 
pan, pour around it 1 pt. fresh milk. Bake 1 3 7 4 hrs. slowly after 
first quarter hour., basting often. Will serve 14. 

Mrs. C. V. Ferguson 

SCOUSE 

1 C cold roast beef 1 t salt 

1 onion y 2 t pepper 

2 potatoes 

Peel and slice potatoes thin, slice roast beef and onion in 
baking dish, put in a layer of potatoes then a layer of meat then 
onions, salt and pepper, alternate layers until pan is full. Sprinkle 
flour over top add any left over gravy and bake until brown. 

Mrs. Steel 



TURKEY TAMALE 

1 C corn meal 1 C cooked turkey, chopped 

1 T butter fine 

1 T onion juice Vz C stoned olives 

1 C tomatoes 4 T catsup 

3 T oil V± t cayenne pepper 

M> t salt 

Scald corn meal with % C boiling water, add other ingred- 
ients in order given. Put in a buttered dish and bake y 2 hr. 

Mrs. Henry Lassen 



STUFFED TOMATOES 

14 tomatoes, medium sized Thick white sauce 

1 chicken 7 slices bacon 

1 small can mushrooms 

Hallow out tomatoes, do not peel. Stew chicken until well 
done, remove from bones and cut in cubes. To thick white 
sauce add the chicken and mushrooms and liquid in which chick- 
en was cooked. This mixture should be very thick. When boil- 
ing hot fill tomatoes with chicken. The mushrooms may be 
omitted. Serve tomatoes on lettuce leaf and top with a % slice 
of crisp bacon. Bacon grease may be added as seasoning. 

Mrs. Williard Brooks 



TAMALE PIE 

2 C corn meal 2 C tomatoes 

6 C water 1 lb. hamburger steak 

1 T fat 1% t salt 

1 onion 

Make a mush by stirring the corn meal and salt into boiling 
water. Cook 45 min. Brown onion in fat, add hamburger and 
stir until red color disappears. Add salt, pepper and tomato. 
A sweet pepper is an addition. Grease baking dish, put in layer 
of corn meal mush, add seasoned meat, and cover with mush. 
Bake V2 hr. Serves 12. 

Katherine Lewis Mechem 

TURKEY GRAVY 

Use the fat in baking pan, set on stove, when smoking hot, 
stir in 2 T flour or more to use up all the fat, let flour brown, 
then add boiling water, 1 qt. or more salt and pepper if more is 
desired and add 1 T kitchen bouquet. 

—100— 



STUFFING FOR BONED TURKEY 

12 oz. bread 6 eggs 

1/2 lb. butter 1 T herbs 

1 lb. veal, finely ground 1 t salt 
% lb. pork, finely ground 

If a little too soft, add cracker meal, this makes a good meat 
loaf. After turkey is boned lay in a thin layer of dressing, 3 
rows thin strips of ham, mushrooms, apples, oysters, or chest- 
nuts between. 

Mrs. C. L. Davidson 

TURKEY OR CHICKEN CREAM HASH 

Chop cold meat fine, use a thick white sauce or cream. Use 
butter and season. Cook half an onion in sauce, then lift it out, 
add chopped meat. Serve on toast with poached eggs on top. 

Mrs. Millison 

SWISS ROAST 

2 lb. round steak % can tomatoes 

2 T butter 2 onions 

Steak cut in in. slices, fry 5 min. in very hot butter, then 
cover with tomatoes and onions grated. Simmer 2 hrs. 

SWEET BREADS AND MUSHROOMS 

6 eggs Ys t onion 

1 can mushrooms 1-16 t nutmeg 

3 lbs. sweet breads 2 C white sauce 

Hard boil eggs, chop and mix all together with white sauce, 
serve in patties or ramekins or on toast. 

VEAL BALLS WITH TOMATAO SAUCE 

1% lb. neck of veal 14 lb. salt pork or bacon 

1 C dry bread crumbs . 2 t salt 

I t grated onion 1 t table sauce 

y± t nutmeg 1 t poultry seasoning 

Grind raw meat and pork, add bread crumbs and season- 
ing mix well and roll into 8 balls. Brown quickly in a little hot 
drippings or oil, place in earthenware serving dish. Cover with 
strained tomato sauce and bake for 45 min. Serve in the casse- 
role. 

BUTTERNUT AND POTATO DRESSING 

1 qt. mashed potato 1 t salt 

1 qt. fine bread crumbs V2 C cream 

1% C butternut meats 1 egg 

1 t mixed herb seasoning V2 t pepper 

All mixed together used to stuff turkey. 



-101 



CELERY STUFFING 
1 C celery finely cut, with dry turkey dressing. 

CHESTNUT DRESSING 
1 C cooked chestnuts split, added to dry turkey dressing. 

DRY TURKEY DRESSING 

iy 2 qt. stale bread finely crum- 1 t sage 

bled 1 T minced celery 

2 t salt 1 t minced onion 

1 t pepper % C butter 

2 t minced parsley 

Rub the butter through the bread crumbs, add seasoning 
mix all thoroughly, and cover with damp cold cloth and set in 
cool place over night. This dressing flavors the turkey and in 
turn becomes moist from the turkey juices. 

OYSTER DRESSING 
1 C oysters added to dry turkey dressing. 

TURKEY TO ROAST 

Wash and singe, salt the turkey inside and out and fill with 
preferred dressing. Draw the thighs close to the body and tie 
with twine. Cross the legs over the tail. Turn the tips of the 
wings back and tie close to the body. Lay the fowl breast down 
in baker. Put in very hot oven for 5 min. then reduce the heat, 
and add any fat which may have been inside the turkey, or % C 
butter and 1 C water. If browning too fast, cover with oiled 
paper. Raste every 15 min., turn breast up to brown last 15 min. 
Do not stick a fork into the meat, it prevents the juices to escape. 
8 lb. turkey requires 2 1 /o or 3 hrs. slow baking, 15 min. to each lb. 
more. Make brown gravy of fat. Chopped giblets may be add- 
ed to the gravy if desired, or any preferred sauce may be served. 

VEAL CUTLETS— PAPINOTTE 

6 cutlets % t pepper 

y>2 C toasted bread crumbs % t nutmeg 

2 T finely cut parsley % t salt 

1 T finely chopped onion 4 slices bacon 

Trim cutlets — with ground trimmings— mix bread crumbs 
and seasonings to make a dressing. Salt cutlets and put small pat 
of dressing on each side, topped with 1-3 slice of bacon. Wrap 
cutlet in oiled paper, oiled in olive oil. Put in greased pan with 
square of butter on top each cutlet. Rake 2 hrs. Baste frequent- 
ly- 

Gaby Gouldner Powell 

—102— 



VEAL LOAF 

3 lb. ground veal 2 T salt 

14 lb. ground pickled pork l 1 /^ t pepper 

2 egg It sage 

6 rolled crackers 

Mix well in the order given. Form into a loaf, roll in a few 
cracker crumbs. Put in a buttered pan. Set the pan in hot 
water. Bake 3 hrs., basting frequently. 

Mrs. C. E. Potts 

JELLIED VEAL 

1 knuckle veal Several whole peppers 

Y 2 G vinegar Several whole allspices 

1 medium sized onion sliced 1 lemon sliced 

2 bay leaves *4 t salt 

A good sized knuckle of veal well broken. Boil with % G 
vinegar and have knuckle covered with water about 1% qts. 
Add onion, bay leaves, spices. When meat is almost done, slice 
1 lemon and add salt. Remove meat and cut into cubes. Boil 
liquid down until there remains about IV2 pts. Serve with oil 
mayonnaise. 

Mrs. Harry Dockum 

RIBBON VEAL 

Knuckle of veal, 3 or 4 lbs. 1 lemon 

7 eggs 1 t salt 

1 small can pimentos 1 t pepper 

There will be approximately 2 lb. meat, end of bone often 
discarded may, also, be used to advantage, as stock from bone 
fills easily. Boil meat until tender, remove from bone, put 
through grinder. Put layer of veal in mold over this, sprinkle 
salt, pepper and few drops lemon juice, pour over this some of 
the stock then layer of pimentos, then eggs, hard boiled, then 
pimentos, then salt and pepper, then the other half of veal. 
Pour stock over all, set in ice-box to chill. Serve with oil mayon- 
naise. Will serve 15 or 18 people. 

Harriet Stanley 



WILD DUCKS WITH JELLY 

Let the ducks lie in strong salt water for several hrs. Wipe 
dry and rub thoroughly with soft butter, salt and pepper. Then 
with a tart jelly both inside and out. Place them in a casserole 
with several spoonsful of butter and jelly inside each duck and 
around in the dish. Add sufficient water for frequent basting, 
cover and bake slowly for 2 hrs., or until the birds are tender. 
Remove the ducks to a hot platter and thicken the gravy to use 
as with any other roast meat. 

Mrs. L. C. Jackson 



-103- 



VEGETABLES SCALLOPED WITH MEAT 

1 lb. lamb, beef or lean pork 2 t salt 

2 C boiled rice 2 t grated onion 

2 T drippings Vs t pepper 
1 C fresh or canned peas 

Wash, boil and drain the rice but do not blanch. Put the 
meat on to boil in the rice stock, when tender, remove and cut 
into thin pieces. Brush a baking dish with drippings and put 
in a third of rice, then a layer of meat, then seasonings to thick- 
ened stock, pour over meat, bake in a moderate oven 40 min. 

VEAL STEAMED 

3 lb. veal, round steak 1 egg 

1 T water V-2 C bread crumbs 

Pound well, then cut in pieces for serving. Beat egg, add 
water, dip meat into this and roll in bread crumbs. Fry in but- 
ter to a delicate brown. 

Mrs. Will Dixon 

SAUCE FOR STEAMED VEAL 

2 T butter 1 pt. milk 

2 T flour Salt and pepper 

Melt butter, add flour, mix thoroughly, add milk, season with 
salt and pepper. Cook until thick. Place meat in a double 
boiler, cover with the sauce. Steam 2 or 3 hr. 

Mrs. Will Dixon 

VEAL BIRDS 

IV2 lb. veal cutlets 1 t salt 

1 C dry turkey dressing V2 t pepper 

8 slices bacon 3 T butter 

Cut cutlets 4 in. square, salt and pepper, fill each with stuff- 
ing, bring together in round shape of bird, skewer with tooth 
picks and put strips of bacon on top of each. Put in casserole with 
butter, cover and cook 30 min. Make gravy of fat in casserole. 



-104— 



SAUCES FOR MEATS, ETC. 

Apple Sauce — Mashed. 

Apple Sauce — Quartered. 

Asparagus (sauce for). 

Bechamel Sauce. 

Bread Sauce 

Brown Gravy. 

Caper Sauce. 

Celery Sauce. 

Chestnut Sauce. 

Crab Meat Cocktail. Mrs. Oak Throckmorton 

Drawn Butter Sauce. 

Fish (sauce for) C. C. 

Gooseberry Sauce. 

Hollandaise Sauce. 

Horseradish Sauce. C. C. 

Horseradish Hollandaise Sauce 

Lemon Sauce. 

Maitre D'Hotel Sauce. Mrs. Chester Long. 

Melted Butter Sauce. 

Mint Jelly. 

Mint Sauce. 

Mushroom Sauce. 

Mushroom Sauce. 

Oyster Sauce . 

Oyster Cocktail Sauce. Mrs. Warren Brown. 

Remolade Sauce. 

Tomato Sauce. Mrs. Oak Throckmorton 

Tomato Sauce. Mrs. C. V. Ferguson. 

Tomato Sauce. Mrs. G. M. Lowry. 

Tomato Sauce. Mrs. Warren Brown. 

Tuna Sauce for Molded Tuna. Mrs. Geo. Steel. 

White Sauce. C. C. 



—108— 



APPLE SAUCE— MASHED 

6 apples 1 C sugar 

1 pt. water % lemon rind 

Wash and core apple, cut and add water. Cook. When 
very soft run through colander, add sugar and lemon and boil 

5 min. More water may be used or more sugar. 

APPLE SAUCE— QUARTERED 

6 apples 1 C water 

2 C sugar 

Pare, core and quarter apples. Pour over them a syrup 
of sugar and water. Boil slowly until apples are soft but not 
broken. 

ASPARAGUS (SAUCE FOR) 

2 egg-yolks % t nutmeg 

4 T butter % t salt 

1 T lemon juice % t pepper 

2 T boiling water 

Season hot water, add egg-yolks. Do not boil. Melt the 
butter and beat all until creamy. Add lemon juice last. 

BEACHAMEL SAUCE 

1 pt. milk % t minced parsley 

3 T butter 1 T minced onion 

4 T flour % C minced celery 

1 t salt V2 t pepper 

Heat celery and onion, add to flour and butter melted in 
sauce pan. Cook slowly and carefully 12 min. Add salt and 
pepper and parsley when done. 

BREAD SAUCE 

2 C milk i/4 t pepper 

1 C grated bread crumbs y 2 t onion minced 

y 2 t salt 1 T butter 

Boil milk, add onion and bread crumbs, simmer 20 min., 
add butter, salt and pepper. Serve hot. 

BROWN GRAVY 

% C fat in which beef was 1 t butter 

roasted % t pepper 

4 T browned flour 1 t salt 

Brown fat, stir in flour and add 1 qt. boiling water stirring 
constantly. Let cook 5 min. 1 T chopped celery improves the 
gravy. 



-109- 



CAPER SAUCE 

4 T butter X A t pepper 

2 T flour 4 T capers 

1 pt. hot water 1 T lemon juice 

1/2 t salt 1 T vinegar 

Melt 2 T butter, stir in flour, add water, salt and pepper, 
stir constantly. Add remainder of butter, lemon juice, vinegar 
and capers. 

CELERY SAUCE 

Add minced celery to cream or White Sauce. 

CHESTNUT SAUCE 

!/2 t catsup 4 T browned butter 

1 pt. chestnuts 1 qt. water 

1 T flour 1 t celery salt 

V'i t pepper 1 t salt 

Shell, scald and remove chestnut skins. Break in halves 
and cook in salted water. Mash fine in the cooking water, mix 
the flour with the melted butter and add to mashed chestnuts. 
Add pepper, celery salt and catsup. 

DRESSING CRAB MEAT COCKTAIL 

1-3 pt. oil mayonnaise 1 T chopped chow chow 

3 T Heinz chili sauce 1 t Worcestershire sauce 

1 pinch chopped tarragon, parsley, and shallots. Salt and pepper. 

Mrs. Oak Throckmorton. 

DRAWN BUTTER SAUCE 

i/4 C butter 1 C boiling water 

V 4 t salt 2 T flour 

Vs t pepper 

Melt the butter, add the flour mixed with seasonings, and 
stir well. Pour on water 1-3 at a time, stirring until well mixed. 
Do not scorch or burn. 

SAUCE FOR FISH 

2M> oz. butter 3 eggs 

3 T flour y 2 lemon (juice) 

1 pt. white broth or stock 

Melt 2 ozs. butter in saucepan on slow fire, add flour. Stir 
well, do not let it brown, moisten with white broth, beat con- 
stantly, cook 10 min. 

Beat yolks and whites separately, mix, pour sauce over eggs 
a little at a time, then strain. Add remainder of butter, and 
lemon juice. 

C. C. 



—no- 



GOOSEBERRY SAUCE 

% pt. gooseberries % pt. stock 

1 T sugar 1 t butter 

% t parsley 

Cook berries, run through colander. Put in pan, add sugar 
and butter; boil, add stock and parsley minced fine. 



HOLLAND AISE SAUCE 

% C butter 1 T lemon juice 

2 egg-yolks % t salt 

^4 t pepper 1-3 C boiling water 

Beat egg-yolks, add lemon juice and 1-3 of butter. Set pan 
in hot water and stir until butter melts. Then add another 1-3 
of butter beating while adding. When this melts, add remain- 
der of butter, then boiling water, stirring constantly. Cook 1 
min., add salt and serve hot. 

HORSERADISH SAUCE FOR MEAT COURSE 

% C grated horseradish Little minced parsley 

4 T vinegar % t salt 

1 pt. stiffly whipped cream 1-16 t white pepper 

Let horseradish stand in vinegar over night, squeeze through 
cheese cloth then add stiffly whipped cream, a little minced 
parsley, salt and white pepper. 

C. C. 

HORSERADISH HOLLANDAISE SAUCE 
Add 4 T grated horseradish to Hollandaise Sauce. 

LEMON SAUCE 

1 lemon (juice) 2 egg-yolks 

1 C melted butter 1 T parsley 

Add butter to lemon, simmer. Beat until thick, add egg 
yolks stiffly beaten and serve at once. 

MAITRE D'HOTEL SAUCE 

4 T butter 1 T parsley 

V 2 t salt 1 T lemon juice 

1-32 t pepper 

Cream butter, add salt, pepper and parsley chopped very 
fine. Add lemon juice very slowly. Cool. Fine for hot broiled 
porterhouse. 

Mrs. Chester Long. 



-Ill- 



MELTED BUTTER SAUCE 

2 egg-yolks V2 t salt 

1-3 lb. butter V± t pepper 

Put x /4 of butter in hot saucepan, season, add eggs and stir 
until eggs begin to thicken. Take pan off fire and add other *4 
butter. When mixed set on fire again and mix, then remove 
once more repeating the process until butter is used. Pour into 
dish and add ^ t lemon or 14 t vinegar tarragon. 

MINT JELLY 

1 C vinegar V± t salt— paprika 

1 C sugar 

1 t gelatine pressed down in cup 

Boil vinegar and sugar 5 min. after it starts to boil, soften 
geiatine in cold water, stir into vinegar, add salt, mint and pap- 
rika. Put in bowl, set on ice and stir until it thickens; then put in 
mold on ice. 

Mrs. Erwin Taft. 

MINT SAUCE 

V2 C lemon juice or vinegar % C mint leaves, chopped fine 

1 t sugar 

Combine acid, mint and sugar. Serve cold over lamb. 

MUSHROOM SAUCE 

' t lb. mushrooms 1 t lemon juice 

2 T butter V 2 t salt 
1 C milk gravy or stock 

Slice mushrooms, cook in the butter until brown, add flour, 
gravy or stock and lemon juice. Add salt. 

MUSHROOM SAUCE 

1 pt. cream sauce 1 t celery seed 

y 2 pt. mushrooms 

Chop mushrooms, warm and add to hot cream sauce and 
celery seed. 

OYSTER SAUCE 

1 pt. cream sauce 1 C oysters 

1 T butter 1 T celery 

Add chopped oysters to hot sauce, butter and finely minced 
celery. 

OYSTER COCKTAIL SAUCE 

6 T catsup y 2 juice of lemon 

2 T grated horseradish % t salt 

Mrs. Warren Brown. 



-112- 



REMONLADE SAUCE 

3 egg-yolks V2 t mustard 
2 T oil y 2 t salt 

1 T vinegar 1 t minced parsley 

Rub hard boiled eggs into oil, vinegar, mustard, salt and 
parsley. Set on ice. Serve with meat or fish. 

TOMATO SAUCE 

35 tomatoes 4 C vinegar 

8 large onions 20 T B. sugar 

4 red peppers . 5 t salt 

Chop all of above and cook until tender, and then add vine- 
gar, sugar, salt — cook 3 hours. 

Mrs. Oak Throckmorton. 



TOMATO SAUCE 

y 2 can tomatoes 1 small onion 

1 green pepper 4 T butter 

3 T flour % C water 

Cook tomatoes, then strain, add pepper and onion ground. 
Cook 8 min. Put flour in hot pan with butter. Stir, add tomato 
mixture and water. Boil 2 min. 

Mrs. C. V. Ferguson. 

TOMATO SAUCE 

1 pt. tomatoes 1 bay leaf 

1 T flour 1 sprig parsley 

3 level t butter 1 blade of mace 

1 small onion Salt and pepper to taste 

Put tomatoes on the fire with the onion, bay leaf, parsley, and 
mace. Simmer slowly for ten minutes. Melt the butter, add the 
flour and mix smooth. Press the tomatoes through a sieve, add 
the butter and flour, stir constantly until it boils. Add salt and 
pepper and it is ready for use. Serve with chops, fillet or broil- 
ed steak. 

Mrs. G. M. Lowry. 

TOMATO SAUCE FOR MEATS 

% can tomatoes 1 spray parsley 

1 bay leaf 1 stalk celery 

Cook 10 min., remove and press through seive, then add 1 t 
melted butter. 

1 T flour Vs t pepper 

1 t salt Serve hot 

Mrs. Warren Brown. 



-113- 



SAUCE FOR MOLDED TUNA OR SALMON 

1 T chopped parsley 1 C salad dressing 

1 T chopped olives 1 t chopped onion 

Juice of 1 lemon 

Mrs. Geo. Steel. 

WHITE SAUCE 

1 T butter V 2 t salt 

3 T flour 1 C milk 

Melt the butter and stir in the flour. Then gradually add 
the milk. C. C. 



-114- 



VEGETABLES 



\pple, Tomato, Sweet Potato 

Artichokes 

Asparagus 

Asparagus, French 

Asparagus and Peas 

Bananas, Baked 
Bananas, Creamed 
Bananas, Fried 
Banana Fritters 
Beans, Baked 
Beans, Baked 
Bean Barebit, Baked 
Bean Polenta 
Beets, Boiled 
Boquet of Sweet Herbs 
Brussel Sprouts 
Bryn Mawr Corn Cake 

Canned Vegetables 
Carrots 
Cauliflower 
Celery au gratin 
Celery Curled 
Celery Scalloped 
Chestnuts, Casseroled 
Corn, Boiled on Ear 
Corn, Boiled in Milk 
Corn and Cheese 
Corn Chowder 
Corn Croquettes 
Corn Fritters 
Corn, Nantucket 
Corn Pudding 
Corn Pudding 
Corn Pudding 
Cucumbers 

Egg Plant, Fried 
Egg Plant, Stuffed 
Egg Plant, Diced 

Green Peppers with Asparagus 

Tips 
Green Peppers, Stuffed 

Halibut Potato 



Mrs. F. G. Smyth. 



Mrs. Harry Dockum. 
Mrs. W. E. Stanley. 



Mrs. Balph Millison. 



Mrs. Charles Cohn. 



Mrs. J. H. Black. 
Mrs. Chester Long. 
Mrs. Balph Millison. 
Mrs. O. D. Barnes. 



Mrs. A. O. Borabaugh. 
Mrs. Henry Lassen 



Mrs. Cohn. 

Mrs. L. C. Jackson. 



-Hi 



Hominy and Cheese 
Hominy Croquettes 
Italian Vegetables 

Lettice Roll 
Lima Beans 

Macaroni Loaf 
Macaroni Spanish 
Mushrooms and Asparagus 
Mushrooms and Tomato 
Mushroom Test 

Onion Juice 

Onions and Potatoes, Fried 

Onions, Stuffed 

Parsnip Croquettes 
Parsnip Fritters- 
Peas (Washington) 
Pecans and Celery 
Potato Balls 
Potato Balls, Curried 
Potato Balls in Parsley 
Potato Eggs 
Potato with Cheese 
Potato, Creamed with Cheese 
Potato and Corn 
Pineapple and Sweet Potato 
Delmonico Potatoes 
Duchess Potatoes 
Escalloped Potatoes 
French Fried Potatoes 
King's Potatoes 
Marble Potatoes 
Potato Nests 
New Potatoes 
Parsley New Potatoes 
Potato Puffs 
Souffled Potatoes 
Popcorn Balls 
Radishes, Fried 

Spaghetti, Plain Boiled 

Spaghetti and Cheese 

Spaghetti and Tomato 

Spinach 

Spinach, Stuffed 

Squash, Summer 

Succotash 

Succotash 

Suggestions for Vegetables 

Sweet Corn 

Sweet Potato 

Sweet Potato Croquettes 

Sweet Potato, Georgia 



Mrs. Chester Long. 



Mrs. Erwin Taft. 
Mrs. Warren Brown. 



Mrs. English. 

Mrs. G. M. Dickson. 

Mrs. Chester Long. 



Mrs. Chester Long. 
Mrs. P. C. Lewis. 

Mrs. F. G. Smyth. 



Mrs. Chester Long. 



Mrs. A. O. Rorabaugh. 



Mrs. Ralph Millison. 
Mrs. Chester I. Long 



-119- 



Sweet Potato with Marsh- 
mallow Mrs. 0. D. Barnes. 

Sweet Potato and Nut 

Croquettes Mrs. Ralph Millison. 

Sweet Potato, Stuffed 

Tomatoes, Baked and Stuffed 
Tomatoes, Mexican 
Tomatoes, Green, Fried 
Tomatoes, Scalloped 
Tomatoes, Stuffed 
Vegetable Cutlets 
Wartime Hash 



-120- 



SUGGESTION FOR VEGETABLES 

Meat supplies mainly protein. Peas, beans, and lentils take 
the place of meat in supplying protein. Nuts are meat sub- 
stitutes but should be thoroughly chewed until perfectly creamy. 

Combinations of vegetables to bake: Peas and asparagus, 
peas and mint— a sprig of mint added to peas when cooking, 
peas and potatoes, peas and celery, peas and rice, potatoes and 
celery. 

Maitre D'Hotel sauce is good on potato balls as well as on 
meat. 

Peeling Tomatoes — Hold the tomato with long fork over gas 
flame a few seconds. The heat bursts the skin which will then 
come off easily. 

Canned beans, peas and asparagus should be rinsed before 
serving. This takes away the can taste. Serve with 14 lb. butter 
melted to each qt. of hot vegetable. 

Pimentos can be fried in butter. 



FOR BREADED DISHES 

Beat 14 t B. P. into egg before dipping things to be fried into 
it. This makes the egg thicker and more foamy and holds more 
crumbs. Also put 14 t B. P. into flour and meal before dipping 
chicken into it for frying. 

Instead of taking a tonic in the spring for spring lassitude, 
the best of all tonics is to be found in fresh fruits and vegetables 
— spinach, lettuce and dandelion. 

A well beaten white of egg added to mashed potatoes, whip- 
ping the potatoes hard before serving, will add to the looks and 
taste of the dish. 

If a vegetable or cereal burns plunge the vessel containing 
the burned mass into cold water and allow it to remain for a 
few minutes before pouring the contents into another pan. This 
will do away almost entirely with the burned taste which is so 
disagreeable. 

To preserve the color of green vegetables, put them to cook 
in boiling water with a pinch of soda or keep the cover off the 
kettle while boiling them. 

If potatoes are boiled in salted water for 10 minutes, then 
put into the oven they will bake more quickly. The boiling 
water will heat them through more rapidly than if they were 
placed in the oven cold. 

Vegetables may be rendered crisp by standing in ice water 
with a t of lemon juice added. 

Always cook vegetables grown above the ground in salted 
water, those which grow beneath the surface in fresh water. 

Onions, squash, turnips, beets, carrots, parsnips, cabbage, 
potato, keep in sand in cool place. 

Beets plunged in cold water after boiling, makes the skins 
easily removable. 



121 



APPLE, TOMATO, SWEET POTATO 

Slice tomato across, core and slice apples across, sweet po- 
tatoes partly cooked, slice the same thickness. 

Put a slice of tomato in bake pan, then a slice of sweet po- 
tato, lastly the apple; hold together with a tooth pick and pour 
over it a syrup of cooked sugar and water. Bake in the oven 
until apple is soft and baked. 

Mrs. F. G. Smyth. 

ARTICHOKES 

Peel and wash artichokes. Boil until tender and serve with 
cream or tartar sauce, picking the leaf from the choke with the 
finger and dipping in the sauce. 

ASPARAGUS 

Immerse bunches in boiling water leaving tips out of water. 
Boil 20 min., drain and serve with melted butter, or cream sauce. 
Salt. 

ASPARAGUS, FRENCH 

3 bundles of asparagus % t salt 

3 small onions 3 egg-yolks 

Boil asparagus 20 min., mince the tender parts with onion, 
add salt and pepper and well beaten egg. Stir until hot and pour 
over toast. 

ASPARAGUS AND PEAS 

6 bunches asparagus 2 T butter 

2 C peas 1 t salt 

Cook asparagus and peas separately. When done and hot 
serve peas on asparagus. Salt, and pour over both melted but- 
ter. 

BAKED BANANAS 

6 bananas y 2 lemon 

6 t butter 

Slice bananas and place in earthenware dish, cover with 
butter and squeeze 1 drop of lemon juice on each slice. Bake 
25 min. 

BANANAS CREAMED 

2 C whipped cream 5 eggs 

1 C bananas % C sugar 

Whip cream, beat egg together, chop fine bananas, stir 
fruit and cream together lightly, add eggs and sugar. Butter 
ramekins and fill y 2 full of mixture and bake until puffed and 
light brown. Serve at once or they will fall when cool. Cin- 
namon may be sprinkled on top. 



-122— 



BANANAS FRIED 
6 bananas 1 T powdered sugar 

2 T butter 

Peel and split the fruit. Put butter in pan, add fruit and 
when brown on both sides place on platter and sprinkle with 
powdered sugar. Serve very hot. 

BOSTON BAKED BEANS, PORTLAND, MAINE 
2 qt. small navy beans Salt, pepper 

y 2 lb. salt pork 2 T New Orleans molasses 

Hot water 

Put beans to soak over night. In the morning boil 20 min. 
Plunge into cold water. Rinse and place alternately in bean 
pot with salt pork which has been cut into slices % in. thick. 
Salt and pepper and cover with boiling water. Last use the mo- 
lasses on top. Bake in a covered earthen bean pot for 10 hours, 
replenishing water when needed with water brought to the boil- 
ing point. Then your beans will not break in cooking. 

Mrs. W. B. Buck. 

. EXCELLENT BAKED BEANS 
One and one-half lbs. of beans soaked over night. Next 
morning add % t soda and bring to a boil. Pour off, then boil 
in clear water a few min. Place a layer of beans in a bean pot, 
add salt and pepper and a sprinkle of mustard, 3 slices of onion, 
medium size, 2 slices of salt pork (you use % lb. of salt pork for 
the 1% lbs. of beans) then another layer of beans, etc., until the 
top layer, then add to this 3 iron spoonfuls of molasses. Cover 
well with water and cook in a slow oven all day. 

Mrs. Harry Dockum 

BANANA FRITTERS 

1 T lemon juice 1 T sugar 

6 bananas 1% C flour 

2 eggs 1 t B. P. 

1 T butter 

Mash bananas, beat eggs, melt butter, add B. P. to flour and 
mix all together. Have deep fat boiling and drop this mixture 
into it by the spoonful, not putting enough in at one time to cool 
the fat. 

BAKED BEANS 

2 C navy beans % t pepper 
!/£ lb. salt pork 1 t mustard 
6 T brown sugar 14 lb. butter 
V 2 t salt 

Pick over and thoroughly wash the beans, cover with water 
and soak over night with y 8 t soda. Cook until skins begin to 
break then drain off the water, saving enough of this to cover 
beans in the baking pan. Put beans in baking pan with all the 
above ingredients and bake in moderate oven for 4 hrs. 

Mrs. W. E. Stanley 

—123— 



BAKED BEAN BAREBIT 

2 T butter Y 2 C hot milk 

i/o t salt 1 C soft cheese 

14 t paprika 1 T Worcestershire Sauce 

1 C cold baked beans 

Put butter in saucepan, add salt and paprika, then the beans 
which have been put through a vegetable press. Heat thorough- 
ly and then stir in the hot milk, mix thoroughly, and add the 
cheese chipped fine and the Worcestershire Sauce. Continue 
to stir until cheese melts, then pour over thin slices of soft toast 
and serve quickly. 

BEAN POLENTA 

1 pt. common white or brown 1 T vinegar 

neans 1 T olive oil or melted butter 

2 T molasses % t pepper 
1 t salt Cayenne 

1 t mustard 

Pick over, wash and soak the beans overnight. In the morn- 
ing put them in 2 qts. cold water and boil them slowly until soft 
and mealy, about 3 hrs. Add 2 T molasses, salt, mustard, olive 
oil or melted butter, pepper, cayenne and vinegar, stir and cook 
for 10 min. The beans should be quite dry when done. 

BOILED BEETS 

Beets must not be cut down too closely or they bleed and be- 
come pale and lose flavor. Boil until tender 2 or 3 hrs. Rub 
off skins while hot and serve with melted butter and sugar, or 
sliced in vinegar and sugar. 
6 beets 1 t sugar 

2 T butter 

BOUQUET OF SWEET HERBS 

Tie together 4 sprigs of parsley, 4 bay leaves, 4 sprigs of 
thyme, 4 leaves of sage. Dry and use for soups or stew. 

BRUSSELS SPROUTS 

Lay sprouts 15 min. in salted water. Drain well and cook 
in plenty of boiling water 20 min. Drain colander and serve 
with Bechamel or Hollandaise Sauce. 

BRYN MAWR CORN CAKE 

1 pt. grated corn 2 eggs 

y-2 C flour 1 T melted butter 

14 C milk • 1 t salt 

Beat the eggs, yolks and whites separately. Add the yolks to 
the corn, then the milk, flour, butter, and the salt. Beat well, 
then fold in lightly the stiffly whipped whites of the eggs and 
bake in a hot and well greased griddle. 



-124— 



CANNED VEGETABLES 

Canned vegetables can be served by emptying the conlcmc 
of can, using the liquid or not. If liquid is used, heat vegetable 
in liquid, add 1 T butter, salt and pepper. To beets add 1 T 
sugar. If the liquid is not used, use % C cream to a can, salt, 
pepper and 1 T butter or use cream sauce. All these must be 
served hot. Never let canned goods stand in the can, empty as 
soon as opened and cover. 

CARROTS 

Peel and boil 2 hrs. Mash. 

Or, peel and boil and cut in cubes and serve with sweetened 
butter, salt and pepper. 

Or, peel and prepare as above and bake in covered dish with 
milk. 

Carrots may be creamed with peas. 

CAULIFLOWER 

Trim off outside leaves and lay blossoms down in cold salt- 
ed water 20 min. Shake in water causing insects to drop out. 
Tie in a piece of cheese cloth and cook in boiling salted water 
gently 30 min. Drain and serve with cream sauce or Holland- 
aise Sauce or with melted butter poured over while hot. Serve 
hot. 

CELERY AU GRATIN 

3 C diced celery % C grated cheese 

1% C white sauce % C dry bread crumbs 

Boil celery until tender in salted water allowing it to cook 
dry. Butter a baking dish and put in a layer of celery, then one 
of white sauce, alternating till all is used. Cover top with bread 
crumbs and cheese and bake 20 min. in moderate oven. 

CELERY CURLED 

Cut stalks of white thick celery into 2 in. lengths. With a 
sharp knife make parallel cuts on each end then cut at right 
angles. Throw into a pan of ice water for a couple of hours to 
curl. Drain, shake dry and arrange on a low dish. 

CELERY SCALLOPED 

2 bunches celery 3 T butter 

1 C bread crumbs 1 C grated cream cheese 

1 C milk 

Cut celery in small pieces and boil in salt water until tender. 
Make a white sauce of the milk, butter and flour. Butter a bak- 
ing pan, put in a layer of celery, salt and pepper, then a layer of 
the cheese. Repeat until the pan is filled and on top and last 
a layer of cheese, bake in a moderate oven % hr. 

Mrs." Ralph Millison 



-125- 



CHESTNUTS CASSEROLED 

3 C chestnuts 3 C chicken stock 

2 T butter 1% T flour 

Shell chestnuts, put in casserole and pour over it chicken 
stock. Cover and cook slowly 3 hrs. Then thicken with flour 
and butter cooked together. Serve in casserole. 

CORN BOILED ON EAR 

Strip down the husks of the corn, and test its freshness by 
pressing the thumb nail in one or two of the kernels. If the milk 
flows freely the corn is in good condition. Strip off the outer 
husks leaving the tender inside ones on, but turning them back. 
Remove every thread of silk, rubbing it off with the hands. 
Now turn the inner husks back, tie with an outside husk and 
place in a kettle. Cover the corn over with a layer of the out- 
side husks then pour on cold water to the depth of the corn. 
Put on the kettle lid and set over a quick fire. Watch care- 
fully and when the water has boiled five minutes from the time 
it reaches the boiling point, it is done. Serve at once leaving 
the inside husks on,^ or not, as preferred. Boiling water may 
be used in the place of the cold and the corn boiled exactly 8 
min. from the time the boiling point is reached, but it will not 
be quite so delicious as with the cold water process. 

CORN BOILED IN MILK 

Husk the corn and drop into the boiling milk. Cook just 
5 min. from the time it begins to boil. Keep covered closely 
while cooking, and serve as soon as done. 

CORN AND CHEESE 

1 C samp (coarsely ground or 1 qt. water 
cracked corn) 1*4 t salt 

Boil the samp in the salted water until tender. Drain and 
combine with the following sauce: 

1 C skim milk 2 T flour 

1 C finely cut cheese 1 t salt 

% t mustard Paprika 

Mix the seasonings with the dry flour. Add enough milk 
to form into a smooth paste. Add the remainder of the milk 
and heat in a stewpan, stirring constantly until thick. Add 
the cheese and stir until it is thoroughly melted. Put a layer 
of the boiled samp in a baking dish or casserole. Add a layer 
of sauce and so on alternately until the material is all used. 
Sprinkle bread crumbs over the top layer of sauce and cook 
in a medium oven until the crumbs brown. 



-126— 



CORN CHOWDER 

% lb. fat salt pork 1 T flour 

1 onion 2 T butter 

2 C diced potatoes 1 C sliced tomatoes 
1 pt. corn pulp 1 celery stalk 

1 pt. hot milk 1 C broken crackers 

Cut the pork in pieces, place in a kettle and fry until crisp. 
Take out the meat leaving the fat, add to it the sliced onion and 
let it cook until tender and lightly colored. Then add the raw 
diced potatoes, the corn pulp, sliced tomatoes, and the celery 
stalk cut into bits. Celery salt may be substituted for the celery. 
Meanwhile have the corncobs cooking in a pint of hot water. 
Cover the other vegetables with water and put on the fire. As 
soon as the potatoes are tender pour in the hot milk and the 
water strained off the cobs. Cook the flour and butter together 
as for white sauce and stir into the chowder. Simmer five min., 
put in the crackers and serve hot. 

CORN CROQUETTES 

6 ears corn 1 T flour 

1 egg IT milk 
Vi t pepper % t salt 

Cut the kernals from the corn, mix and form in croquetts 
and fry in hot lard. 

Mrs. Cohn. 

CORN FRITTERS 

4 ears corn ^4 t pepper 

2 beaten eggs * 1 C flour 

y 2 t salt 1 C cold milk 

Cut the kernals from the corn. Add the beaten eggs, salt, 
pepper, flour, and milk. Have ready a hot frying pan well 
greased and drop in the batter by spoonfuls. There should be 
enough for a dozen. Do not let the fritters touch. Cook in re- 
lays, frying on one side 4 min., then turn and fry the other. These 
are delicious as an accompaniment for chicken or to serve for 
breakfast. 

(NANTUCKET) CORN 

1 doz. ears corn 1 t salt 

1% pt. rich milk % t pepper 

4 eggs 2 T sugar 

With a keen bladed knife score each row of kernels, then 
scrape out the pulp, leaving the hulls on the cob. To the pulp 
add the milk, the beaten eggs, salt, pepper and if the corn lacks 
sweetness, the sugar. Bake in a well buttered deep dish for 2 
hrs., in a slow, steady oven. 



-127- 



CORN PUDDING 

1 can corn 2 T butter 

2 eggs Vs t salt 

1 C milk Vs t pepper 

Put in baking-dish, stand in a pan of water, bake in a slow 
oven 30 min. Cover at first for awhile, then uncover and let 
brown. 

Mrs. J. H. Black. 
CORN PUDDING 

1 can corn 1 T butter 

3 eggs Vs t salt 

Beat egg separately, mix with corn, melt butter, add salt; 
beat thoroughly, place in covered bake dish and bake 20 min. 

Mrs. Chester Long. 

CORN PUDDING 

V/z C canned corn 4 T flour 

1 C milk 1 T sugar 

2 eggs 1 T melted butter 

Put the corn through the food chopper, add milk, then the 
beaten egg, flour, B. P., sugar, melted butter and salt and pepper 
to taste. Turn into a buttered baking dish, and bake in a mod- 
erate oven until brown. This may also be used for fresh grated 
corn. 

Mrs. R. Millison. 
CUCUMBERS 

Slice the cucumbers and put in a quart jar within an inch 
of top of can. Cover with vinegar and on top of vinegar and 
cucumbers put olive oil to the top of can. 

Mrs. Oscar Barnes. 

EGG PLANT, FRIED 

1 egg plant y 2 t salt 

2 eggs 14 t pepper 
1 C cracker crumbs 1 T milk 

Peel egg plant and slice 3-8 in. thick. Soak iy 2 hrs. in salted 
water. Let drain, dip in beaten egg and milk, roll in cracker 
crumbs and fry to a golden brown. Salt and pepper. Serve hot. 

EGG PLANT (Stuffed) 

1 pretty shaped egg plant 1 C white cream sauce 

1-6 t pepper 2 eggs 

1-3 t salt 

Boil eggs 20 min. Make a cream sauce by melting 2 T but- 
ter, rub in 4 T flour as this sauce must be thick; Add 4 T milk, 
beat well, add 1 C milk which you have brought to a boiling 
point. Boil until nicely thicken and smooth. 

Cut off top of egg plant, scoop out the inside, leaving enough 

—128— 



inside so that it will stand up well. Put what is scooped out in 
salt water, cook until tender, about 20 min. Drain off the water, 
stir into this the cream sauce, chopped eggs, salt and pepper. 
Scald out the shell, fill with the mixture, sprinkle cracker crumbs 
and butter over the top. Place in a pan with a little water and 
bake 20 min. 

Mrs. A. 0. Rorabaugh. 

DICED EGG PLANT 

Pare and dice an egg plant sprinkled with salt, cover with 
boiling water, let stand 10 minutes, drain, then add 2 onions cut 
in small pieces, 1 t chopped parsley, % C rice. Put in a sauce 
pan with 1 qt. water, cook until water is nearly absorbed. Take 
from stove and add 1 t of butter, % C strained tomatoes, add 1 t 
salt. Put in baking dish and bake 20 minutes. 

Mrs. Henry Lassen. 

GREEN PEPPERS (Stuffed with Asparagus Tips) 

6 green peppers Bread crumbs 

White sauce 1 large can asparagus 

Cut asparagus in pieces, add a rich white sauce and put in 
boiled peppers, with butterer bread crumbs on top. Bake a few 
minutes. 

Mrs. Cohn. 

STUFFED GREEN PEPPERS 

12 green peppers 2 eggs 

x /4 lb. cooked ham 1 t salt 

% lb. cooked veal % t pepper 
% C bread crumbs 

Wash peppers in cold water, cut off ends and scoop out the 
seeds. Mince the meat fine and stir in bread, seasoning and 
beaten egg. Fill the peppers with the mixture, set upright in 
basin or pan, pour one inch of hot water in pan and bake till the 
peppers pierce easily with a straw. 

They may be eaten hot or make a nice salad if sliced when 
cold and served on a lettuce leaf with mayonnaise dressing. 

Mrs. L. C. Jackson. 

HALIBUT POTATO 

Bake potatoes, remove center by cutting the side into a cross; 
fill the shell with halibut flakes mixed with cream sauce and 
cover top with grated cheese, paprika and butter. Bake until 
brown. 

HOMINY AND CHEESE 

1 C hominy 1 C finely cut cheese 

2 t butter 1 t salt 

2 T flour !/4 t mustard, pepper or paprika 

1 C milk 

Melt the butter in a saucepan. Mix into it the flour and sea- 
—129— 



sonings. Add the milk and heat, stirring constantly until the 
sauce becomes thick and smooth. Add the hominy, and when 
hot add the cheese and stir until melted. 

HOMINY CROQUETTES 

1 C hominy (boiled) 1 t butter (melted) 

1 t salt 1 egg 

Beat eggs, add to hominy, salt and butter; shape into balls, 
roll in flour and set in cold place over night. Fry in hot fat for 
breakfast. 

ITALIAN VEGETABLES 
1 C spinach 1 C potato 

1 C celery 1 C asparagus 

1 C cauliflower 1 t salt 

Vi lb. butter % t pepper 

i/2 lb. cheese 

Cook well, and bake in covered dish alternating the layers 
of vegetables with butter and grated cheese. Bake 30 minutes. 

Mrs. Chester Long. 

LETTUCE ROLL 

y 2 C peas (cooked) y 2 C mashed potatos 

% C beans (cooked) % C onion sliced 

% C celery (cooked) 1 egg 

% t salt % C tomato juice 
6 lettuce leaves 

Split beans, cut celery in % in. slices, onions diced, egg beat- 
en, all vegetables mixed together, salted and rolled in lettuce 
leaf. Put in buttered covered bake dish and pour over all toma- 
to juice. Bake 20 min. 

LIMA BEANS 

To cook quickly by removing the skins, which require the 
long cooking, wash and throw the beans in boiling water for 10 
min. Dry and rub off the skins. Then put to cook in 2% C of 
boiling water for every C of beans. Cook slowly 45 min. or 1 hr. 
A little celery improves the flavor. Add salt. 1 T carrots sliced 
thin also adds to th-° flavor. 

MACARONI LOAF 

1 C milk 14 t curry powder 

1 C bread crumbs (fresh) 1 small onion 

% C butter 1 t parsley, chopped 
3 eggs 

Scald the milk, pour over bread crumbs, add macaroni that 
has been cooked in salt water. Add other ingredients. Line a 
mold with oiled paper. Place loaf in steamer % hr. Serve with 
tomato sauce. 



-130- 



(SPANISH) MACARONI 

1 C macaroni 1 T Worcestershire Sauce 

2 onions 1 t chili powder 
1 T olive oil % can tomatoes 

3 T butter V 2 C cheese (grated) 

Boil macaroni until tender. Fry onions in olive oil and but- 
ter, add while frying, the sauce, chopped onion and chili powder. 
Put this mixture and the macaroni together, add tomatoes. Put 
in baking dish, grated cheese sprinkled over top. Bake % hr. in 
moderate oven. 

Mrs. Erwin Taft 

MUSHROOMS AND ASPARAGUS 

1 lb. mushrooms % t celery salt 

2 T butter 1 pt. cream 
6 pieces toast % t pepper 

y 2 t salt 1 lb. asparagus tips 

Peel mushrooms and fry light brown in butter. Add cream 
and asparagus. Let it boil up just once and add pepper, celery, 
salt and serve on toast. 

MUSHROOMS AND TOMATOES 

1 large onion, cooked brown in 1 T flour. % t each of nut- 
meg, celery, salt, cloves and pepper. Pour juice of tomato over 
this and cook well. Make layer of tomato and layer of mush- 
rooms. Pour above sauce over and cover with cracker crumbs. 
Bake 20 min. slowly. 

Mrs. Warren Brown 

MUSHROOM TEST 

Put solid silver knife or fork in cooking mushrooms. If it 
discolors the silver the mushrooms are poison. 



ONION JUICE 

To get onion juice, peel the onion and grate on a large grater, 
using much pressure to extract the juice. 

ONIONS AND POTATOES (FRIED) 

4 onions 1 T butter 

4 potatoes 1 T lard 

% t salt 1 T bacon grease 

Slice onions and potatoes, place fat in pan when hot, add 
onions and potatoes and salt. Cover for the first 15 min., then 
watch carefully and stir occasionally for 10 or 15 min. longer. 
Sometimes water is added for 10 min. 



-131- 



ONIONS (STUFFED) 

6 onions % t sage 

6 T bread crumbs 2 T butter 

Vi t pepper % t salt 

Scoop out center of onions, fill with bread crumbs, crumbled 
sage, pepper and salt, well mixed and moistened with the melted 
butter. Place the onions after stuffing on a bake dish, put a 
lump of butter on each, cover and bake 1 hr., in a very slow oven. 

PARSNIP CROQUETTS 

6 parsnips 1 T butter 

V 8 t pepper 2 eggs 

2 T sugar y 2 t salt 

Scrape parsnips, cook till tender, remove hard centers and 
mash. Add salt, pepper, butter, sugar, eggs and beat well. Mold 
in round balls and roll in cracker crumbs and fry in deep fat. 

Mrs. English 

PARSNIP FRITTERS 

4 parsnips 2 T flour 

3 eggs 1 C milk 
y 2 t salt 2 T butter 

Boil and mash parsnips. Beat eggs stiff, mix all well and fry 
on buttered griddle. 

Mrs. G. M. Dickson 

PEAS WASHINGTON 

1 pt. peas (dried) 1-3 t salt 

2 eggs y 8 t pepper 

1 T butter 5 drops onion juice 

V 2 C cooked peas y 2 C white sauce 

Rub the one pint of dried peas after cooking, through a 
sieve, add the well beaten eggs, butter melted, salt, pepper and 
onion juice. Put in buttered molds and bake in a moderate 
oven. Serve with y 2 C white sauce to which has been added the 
y> C cooked peas. 

PECANS AND CELERY 

1 C pecans \y 2 C rich white sauce 

2 C celery, cooked y 2 t paprika 
1 t salt 

Drain celery, add to pecans in stew kettle, add cream sauce, 
salt and paprika. Cook 10 min. 

Mrs. Chester Long 

—132— 



POTATO BALLS 

2 C mashed potato 6 eggs 

2 T melted butter 1 t cream 

y 2 t salt % t pepper 

Beat potatoes and butter very light, add beaten eggs, beat 
again. Then add cream, salt and pepper. Beat again. Bake 
in quick oven until brown. Then beat 4 eggs separate and put 
on top of dish. Return to oven, brown again. Scoop out in 
shape of balls. 

POTATO BALLS CURRIED 



2 T butter 


1/2 t salt 


1 T onion 


1 C milk 


1 T flour 


1 pt. potato balls 


1 T curry powder 





Melt butter, cook in it the minced onion. Add flour, curry^ 
powder, salt and milk. Let boil 5 min., strain over 1 pt. hot 
boiled potato balls. Serve hot with cold meats. 



POTATO BALLS IN PARSLEY 

6 potatoes mashed % C minced parsley 

% can pimentos 3 T butter 

Cut the pimentos into bits with the chopping knife, drain 
out all juice. Mix with the mashed potatoes which have been 
salted, peppered and beaten thoroughly adding 3 T butter. Make 
into balls and roll in parsley, and place on dish in oven for five 
min. Serve with fried chicken or meats. 

Mrs. Chester Long 

POTATO EGGS 

6 potatoes 4 eggs 

V 2 t salt 2 T paprika 

Mash potato, salt, mold with hands into shape of eggs. Press 
hard boiled yolks and whites separately through presser. Cover 
one half of each potato egg with egg whites and the other half 
with egg yolk. Dust with paprika and pile on plate. 

POTATOES WITH CHEESE 

Cut cold potatoes in slices. Put a layer of potatoes and a 
layer of grated cheese in bake pan. Alternate till filled. Salt 
and pepper. Fill pan with milk and bake. 

Mrs. P. C. Lewis 

POTATOES CREAMED WITH CHEESE 

Cube cooked potatoes, cover with hot cream sauce, and add 
grated cheese. Heat till cheese melts. 



133- 



POTATO CORN 

1 C milk 1 C corn meal 

1 C mashed potato % t salt 

1 T sugar 2 t B. P. 

1 egg 

Mix potatoes with milk. Beat egg well. Beat all together. 
Bake in muffin pans.. 

PINEAPPLE AND SWEET POTATOES 

1 large can of pineapple cut in half. 6 large potatoes, sliced 
the same thickness, partly cooked. 1 C sugar and the juice of 
the pineapple boiled into a syrup. Put a layer of potato and then 
one of pineapple alternately in a bake pan. Pour the juice or 
syrup over this and bake about 20 min. 

Mrs. F. G. Smvth 



DELMONICO POTATOES 

Layer of diced potatoes, layer of cheese until dish is full, 
use drippings from ham of bacon to make thin cream sauce, 
pour over till it just comes to top. Bake till brown. 

DUCHESS POTATOES 

Bake potatoes, put through squeezer in circle or fancy shape, 
sprinkle on parsley. 

ESCALLOPED POTATOES 

Slice thin cold boiled potatoes. Put layer of potatoes, salt, 
pepper, then a layer of bread crumbs. Alternate the potatoes and 
bread crumbs until the dish is full, having bread crumbs on top. 
Put little butter on top, then pour over it a sauce. Bake x fa lir. 

Sauce : 

1 C milk 1 T butter 

2 T flour Cook till thick. 

FRENCH FRIED POTATOES 

Pare potatoes and put in cold water 1 hr. Cut in strips or 
slices and dry throughly on cloth. Drop into deep fat, boiling. 
They are done when they float. Drain on brown paper and salt 
and pepper. Do not add too many at once to fat, as it cools it. 

KING'S POTATOES 

6 small potatoes 2 T butter 

6 small onions IV2 t salt 

y 2 C celery % t pepper 

Mi C parsley % t paprika 

Pare potatoes and cover bottom of dish, add onion, celery, 
parsley and seasoning mixed and cover with milk or cream. Dot 
with butter and cover. Cook until potatoes are soft, % hr. This 
is best with small new potatoes but can be used with old potatoes. 

—134— 



MARBLE POTATOES 

3 C mashed potatoes 2 T butter 
y 2 t salt 1 egg 

Beat mashed potatoes light with salt and butter. Divide in- 
to 2 parts, into % stir the beaten egg-white, into the other v stir the 
beaten egg-yolk. Mold into balls alternating'yellow and white. 
Bake 10 min., in greased pan. 

Mrs. Chester Long 

POTATO NESTS 

2 C peas 2 C potatoes 

1 T butter 2 egg-yolks 

Mash potatoes and mix with 1 well beaten yolk and melted 
butter. Beat thoroughly, make into small cake, roll in cracker 
crumbs and 1 egg-yolk, fry in butter, remove and scoop out in- 
side of top making a large nest in which place the hot peas with 
a dot of butter on each cake. Serve hot. 

NEW POTATOES 

12 small new potatoes 4 T butter 

Heat plenty of butter in closely covered pan. Scrape pota- 
toes (not sliced) put them into hot butter, cover down air tight 
and cook till potatoes are done and well browned outside and 
white and mealy inside, about % hr. 

PARSLEY NEW POTATOES 

10 new potatoes 1 T buttei 

% C parsley 2 C cream sauce 

y 2 t salt 

Scrape potatoes and boil. Then drain, chop parsley very 
fine and add to cream sauce and salt. Cover potatoes with this 
and make dots of the butter over top. 

POTATO PUFFS 

1 C mashed potato 2 t B. P. 

2 C flour (sifted) 3 eggs 
1/2 G milk 1/2 t salt 

Roll into balls and dip in bread crumbs. Fry in fat. 

SOUFFLE!) POTATO 

6 potatoes 1 C cheese 

4 eggs 2 T butter 
1 pt. milk 

Slice potatoes, grate cheese and put layers of each alternate 
in covered bake dish, dotting with butter and salt between. Bake 
45 min., add milk to beaten egg and pour over all and bake 20 
min. longer. 



-135- 



POPCORN BALLS 

2 C sugar Vi C vinegar 

1 C water 2 T butter 

3 qts. popped corn 

Use freshly popped corn. Make syrup by boiling sugar, wat- 
er, vinegar and butter, pour over corn and mold while hot into 
balls. Wrap in oiled paper. 

FRIED RADISHES 

Cut large fresh radishes in half and fry in oil 1 min. Serve 
with meat. 

PLAIN BOILED SPAGHETTI 

Fill a deep vessel with boiling water. Take a dozen spag- 
hetti sticks full length, and push into the water without breaking 
as they soften. Boil just 22 min. Take out and drain. Cover 
with butter or grated cheese or stewed tomatoes while hot. 

SPAGHETTI AND CHEESE 

2 C cooked spaghetti 1 C cheese 

1 C creamed sauce 

Cut spaghetti into inch strips. Alternate layers of cheese 
and spaghetti in a bake pan. Pour over all cream sauce and 
bake 10 min. 

SPAGHETTI AND TOMATO 

2 T butter 2 C spaghetti 
2 C tomato 1 t salt 

Alternate spaghetti and tomato, salt and butter, in a bake 
dish. Cover and bake 30 min. 1 C cream sauce may be added. 

SPINACH 

2 lbs. spinach % t salt 

3 T butter y± t pepper 
2 eggs cooked 

Wash the spinach carefully and let stand in cold water until 
ready to cook, drain it and place in covered kettle. Lift care- 
fully over with spoon until it starts to cook, then it will have 
plenty of its own water. Cook 20 min., season with the melted 
butter, salt and pepper. Serve with sliced eggs over top. This 
will serve 8. 

Mrs. A. 0. Rorabaugh 

STUFFED SPINACH 

6 large spinach leaves 4 T bread crumbs 

6 eggs 1 t onion 

1 T minced parsley % t salt 

Soak bread crumbs in butter and water. Scald spinach 
leaves and drain. Hard boil eggs, remove yolks and mash with 

—136— 



bread crumbs, minced onion, salt and parsley. Place on spinach 
leaf and roll. Place side by side in pan and cover with cream 
sauce and bake in covered dish 20 min. Press whites of eggs 
through ricer and sprinkle on top of dish when done. 

SUMMER SQUASH 

Mash and pare squash and cut in thick pieces 3 in. square. 
Bake, skin down and serve with butter while hot. 

SUCCOTASH 

1 qt. string beans 2 tomatoes 

1 qt. corn % t salt 

4 slices bacon Vs t pepper 

Peel and chop tomatoes, add to cooked beans and corn. Boil 
20 min. with strips of bacon on top. 

SUCCOTASH 

1 C lima beans 1 t salt 

2 T butter 1 C cream 

1 can corn % t pepper 

Drain beans and corn, mix with salt and pepper, when boil- 
ing add cream and butter. 

SWEET CORN 

Husk and silk the corn and cook in boiling salted water % 
hr., to which has been added 1 C milk. 
6 ears corn on cob 1 T salt 

2 qts. water 1 C milk 

Steamed corn requires 45 min. to 1 hr. to cook but it is much 
better. 

SWEET POTATO 

Mash sweet potato, roll in corn flakes and bake in oven or 
fry in butter. Mrs. Millison 

SWEET POTATO CROQUETTES 

1 pt. riced potatoes 2 eggs 

1 t butter i/i t cinnamon 

% t salt Ys t nutmeg 

Rice sweet potatoes, add butter, salt, eggs, cinnamon and nut- 
meg. Roll into croquettes, dip into egg, and then into bread 
crumbs, then fry. 

GEORGIA SWEET POTATOES 

Pare 4 large potatoes and cut in large slices lengthwise, let 
stand in cold water 20 min., take out and wipe dry and put in 
bake dish, cover with syrup made of 
% C butter % C water 

V2 C sugar 

Bake 1 hr., uncovered and turn top potatoes to bottom. 

Mrs. Chester I. Long 

—137— 



SWEET POTATOES WITH MARSHMALLOWS 

2 T butter 1 t sugar 

1 T cream 1 doz. marshmallows 

1 t salt 

Cook potatoes until tender, remove the skins. Mash and add 
the seasoning. Place in serving dish, cover with marshmallows. 
Put in oven a min. before serving. 

Mrs. O. D. Barnes 

SWEET POTATOES AND NUT CROQUETTES 

6 sweet potatoes M C cream 

34 t salt 1 C corn flakes 

1 T butter 1 qt. lard 

% t pepper . 1 can peas 

Vi lb. walnut meats 

Boil and mash sweet potatoes, add salt, pepper, and butter, 
add walnut meats and moisten with cream. Form into croquet- 
tes, dip into beaten egg and corn flakes, drop into smoking fat 
and fry a golden brown. Serve hot with buttered peas. 

Mrs. Ralph L. Millison 

STUFFED SWEET POTATO 

Bake sweet potato for 1 hr., in hot oven, then break in center. 
Scoop out center leaving shell whole. Put through ricer, add 
salt, butter, 1 egg-yolk, cream, brown sugar and beaten egg- 
whites. Stuff shells with this. Sprinkle top with sugar and but- 
ter. Put in oven until brown. 

STUFFED TOMATOES BAKED 

12 tomatoes ^ t pepper 

1 onion 1 T sugar 

1 C bread crumbs 1 C cream 
1 t salt 

From blossom end of tomatoes cut a thin slice, scoop out 
pulp without breaking skin, chop onion finely and mix with 
bread crumbs and tomato pulp. Season with salt and pepper, 
add sugar and cream. Refill the tomato shells, place slice on 
top and place in buttered baking dish, the cut ends up, putting 
into the dish just enough water to keep from burning. Put small 
piece of butter on each tomato and bake 30 min., or until the 
tomatoes are done but not broken. 

TOMATO MEXICAN 

4 tomatoes green % t salt 

Yz green pepper 1 T meal 

V 2 C olive oil 1 T flour 

Slice tomatoes. Mix meal, flour and salt, dip tomatoes in 
the mixture, fry in hot olive oil adding the pepper chopped fine 
and seeded. 



-138— 



FRIED GREEN TOMATO 

6 green tomatoes Vz C bread crumbs 

y 2 t salt Vs t pepper 

4 T butter 

Cut tomatoes in % in. thick round slices without peeling. Mix 
salt and pepper with crumbs. Dip each slice in crumbs, fry in 
the butter and serve hot. 

SCALLOPED TOMATOES 

Butter baking dish, place in bottom a layer of tomatoes, add 
salt, pepper and butter, then a layer of toasted bread or cracker 
crumbs. Repeat until dish is full. Bake. 

STUFFED TOMATOES 

1 doz. tomatoes 1 t minced onion 

2 eggs 1-16 t pepper 
1 C bread crumbs % t salt 

1 G ham 1-16 t mustard 

4 T melted butter Mace 

Allspice Cloves 

1 C tomato pulp 1 C chicken 

To bread crumbs, chicken and ham add butter, pepper, salt 
mustard, tomato pulp, hard boiled egg-yolks, minced onion, mace, 
allspice and cloves. Stuff and bake. 

VEGETABLE CUTLETS 

1 C dried peas 2 t salt 

2 slices onion x /± t soda 

6 cloves 2-3 C peanuts 

12 peppercorns % C dried bread crumbs 

Bay leaf . % t pepper 

8 T cream 

Soak peas overnight in cold water to cover. Drain, put in 
saucepan, cover with cold water and bring to boiling point. 
Again drain, cover with cold water and add onions, cloves, pep- 
percorns, bay leaf, salt and soda. Cook until soft, drain and rub 
through seive. Add finely chopped peanuts, dried bread crumbs, 
pepper and cream. Shape in form of cutlets and saute in but- 
ter. Garnish with paper frills. 

WAR TIME HASH 

Use any kind of vegetables you may have on hand, peas, 
potatoes, celery, spinach, rice, asparagus, tomato or any kind of 
mixture, alternate each layer with grated cheese in a deep bake 
dish, with Dread crumbs and butter on top. Cover and bake % 
hr. Small bits of meat or chicken may be added. This is a 
good way to use left overs. 



-139- 



PUDDINGS AND SAUCES 



Apple Pudding 

Apple Pudding 

Apple Pudding and Sauce 

Beefsteak Pudding 

Berry Pudding Steamed 

Black Pudding 

Black or Ginger Pudding 

Bread Pudding 

Bread Pudding Caramel 

Bread Pudding with Fruit 

California Pudding 

Caramel Pudding 

Carrot Pudding 

Carrot Plum Pudding 

Cherry Pudding 

Chocolate Pudding 

Chocolate Pudding Hot 

Coffee Tapioca and Sauce 

Cottage Pudding 

Crumb Pudding 

Date Pudding 



Date Pudding and Sauce 

Date Pudding with Ice Cream 

Delicate Bice Pudding 

Delicious Rice Pudding 

Easter Pudding 

Fig Pudding 

Fig Pudding 

Fig Pudding Steamed 

Fig Pudding and Sauce 

Foamy Sauce 

Frozen Pudding 

Frozen Pudding 

Fruit Pudding 

Fruit Pudding 

Graham Pudding 

Hard Sauce 

Hard Sauce 

Hasty Pudding and Hard Sauce 

Hingham Pudding and Sauce 

Indian Pudding Baked 

Kiss Pudding 

Lemon Sauce 



Mrs. Geo. Whitney. 
Mrs. Ralph Millison. 
Mrs. P. C. Lewis. 
Mrs. Governor Lewelling 
Mrs. A. 0. Rorabaugh. 
Mrs. A. 0. Rorabaugh. 
Mrs. Harry Dockum. 
Mrs. Chester Long. 



Mrs. E. Zartman. 
Mrs. Chester Long. 
Mrs. H. W. Horn. 
Mrs. Howard Norton. 
Mrs. W. E. Stanley. 
Mrs. Harry Dockum. 
Mrs. C. L. Davidson. 
Mrs. Geo. Whitney. 
Mrs. Geo. Steel. 
Mrs. A. O. Rorabaugh. 
Mrs. G. M. Dickson. 
Mrs. C. W. Brown. 
Mrs. Cleveland. 
Mrs. W. E. Stanley. 
Mrs. C. V. Ferguson. 
Mrs. Henry Lassen 
Mrs. C. F. Ferguson 
Mrs. F. G. Smyth. 
Mrs. Geo. Whitney. 
Mrs. Finley Ross. 
Mrs. C. V. Ferguson. 
Harriet Stanley. 
Mrs. J. H. Black. 
Mrs. C. V. Ferguson. 
Mrs. Warren Brown. 
Mrs. G. M. Dickson. 
Mrs. Spangler. 
Mrs. Finley Ross. 
Mrs. G. M. Whitney. 
Mrs. J. H. Black. 

Mrs. Howard Norton. 
Mrs. C. W. Brown. 



-142- 



Maple Pecan Pudding 
Macaroon Pudding 
Maple Pudding 
Maple Sauce 
Marchioness Pudding 
Marshmellow Pudding 
Marshmellow Cream Pudding 
Millionaire Plum Pudding 
Nation Pudding 
Nut Pudding 
Nut Pudding- 
Old Fashioned Rice Pudding 
Orange Pudding 
Orange Sauce 
Pineapple Meringue 
Pineapple Pudding 
Plum Pudding Sauce 
Plum Pudding Sauce 
Plum Pudding Cold 
Plum Pudding Steamed 
Prune Pudding 
Prune Whip 
Prune Pudding 
Queen Pudding 
Snow Pudding 
Souffle Pudding 
Sponge Pudding 
Sweet Potato Pudding 
Tapioca Pudding 
Tapioca Fruit Pudding 
Tipsy Pudding 
White Pudding Sauce 
Woodford Jam Pudding 



Mrs. Harry Dockum 
Mrs. F. G. 'Smyth. 
Mrs. Fred Robertson. 

Mrs. L. C. Jackson. 
Mrs. Murray Myers. 



Mrs. G. M. Lowry. 

Mrs. Will Dixon. 

Mrs. Howard Norton. 

Mrs. 0. D. Barnes. 

C. C. 

Mrs. Frank Harryman 

Mrs. C. V. Ferguson. 

Mrs. H. W. Horn. 

Mrs. Geo. Steel. 

Mrs. F. G. Smyth. 

Mrs. Baldwin. 

Mrs. J. H. Black. 

Mrs. A. 0. Rorabaugh. 

Mrs. Lewis. 

Mrs. G. M. Dickson. 

C. C. 

Mrs. W. E. Stanley. 

Mrs. Geo. Steel. 

Mrs. C. W. Brown. 
Mrs. Sp angler. 

Mrs. L. C. Jackson. 
Mrs. F. G. Smyth. 



-143- 



APPLE PUDDING 

1 C bread crumbs • 1 C sugar 

2 T butter 1 t nutmeg 
8 apples 

Soak dry bread crusts in cold water, slice good cooking 
apples. Butter a baking dish, put a layer of soaked bread crusts 
in bottom of dish, then a layer of apples. Cover the top with 
bread crumbs. Bake half to three-quarters of 1 hr. till the crust is 
brown, serve hot with a good rich sauce, or sugar and cream 
flovored or a rich dip sauce. 

Mrs. George Whitney. 

APPLE PUDDING 

y 2 C water 4 small apples 

1 C sugar % C butter 

% C flour 

Peel apples and cut in 8 pieces, put in long shallow pan, then 
rub flour, sugar and butter together until it forms a soft dough, 
sprinkle over apples, bake in slow oven until the apples are 
tender; serve warm with whipped cream. 

Mrs. Ralph Millison. 

APPLE PUDDING AND SAUCE 

Y* C sugar Yi C water 

1 T butter 2 C apples 

1 t nutmeg 

Line a round granite pan with raw sliced apples, sprinkle 
over the sugar, butter, nutmeg and water. 

DOUGH 

2 t B. P. IT butter 
1 C flour 1 C milk 

1 T sugar V 8 t salt 

Mix dough, spread over apples and bake slowly. 

SAUCE 

1 C sugar 1 t cream 

3 T butter 

Mix and cream well. Serve on Pudding. 

Mrs. P. C. Lewis. 

BEEFSTEAK PUDDING 

1 lb. hamburg steak 2 eggs 

1-3 C flour 1 pt. milk 

1-3 C butter 

Beat eggs, then add to meat, gradually add milk. Cream 
butter and flour first. Bake in pudding dish 1 hr. 

Mrs. Governor Lewelling. 



—144— 



BERRY PUDDING (Steamed) 

1 C sugar 2 C flour 

1 egg 1 C milk 

2 t li. P. 2 C berries 

Stir as a simple cake, adding the well flavored berries last, 
strawberries or cherries are especially nice in this pudding. 
Steam 2 hrs. 

SAUCE 

1 C sugar 1 pt. water 

1 T butter 1 T corn starch 

Nutmeg 

Cream together sugar and butter, add boiling water to corn 
starch dissolved in cold water; boil thoroughly. Season with 
nutmeg or what you like. Mrs. A. 0. Rorabaugh. 

BLACK PUDDING 

1 C flour 1 C seeded raisins 

1 C hot water 2-3 C dark molasses 

2 egg-yolks % C Eng. walnuts 
1 t soda V2 t salt 

Separate the eggs placing the yolks in a crock — add molasses 
and salt— beat, sift in half of the flour, add y 2 C hot water. Sift 
the soda thoroughly through the rest of the flour and add % C 
hot water, the floured raisins and nuts. 

Place in buttered, floured cans; steam for 2 hrs. 

Mrs. A. 0. Rorabaugh. 

BLACK OR GINGER PUDDING 

1 C molasses 2-3 C boiling water 

1 egg into the molasses 1 t soda into the water 

1 t cinnamon 1% C flour 
1 t ginger 

Put together as they come. Bake 1 hr. and serve with hard 
sauce. Mrs. Harry Dockum. 

BREAD PUDDING 

5 slices dry bread % t salt 

1 C milk t 1 t vanilla 

2 eggs % C sugar 
1 t nutmeg 

Cover stale bread with milk and set over fire. When soft 
mash with spoon. Add sugar and salt, add beaten egg-yolks and 
cook 2 min., adding vanilla. Remove from fire and add stiffly 
beaten egg-whites. Pour into dish and add nutmeg sprinkled 
over top. Do not soak bread for Bread Pudding for that is what 
makes pudding heavy. Mrs. Chester I. Long. 

—145— 



BREAD PUDDING— CARAMEL 

1 pt. bread crumbs 1 'C milk 
V> C seeded raisins % t salt 

2 T sugar 2 T butter 

2 eggs 

Soften bread crumbs with melted butter and milk. Add 
beaten eggs, raisins, salt and sugar. Bake. Make following 
sauce : 

1% C brown sugar V2 C milk 

4 T grated chocolate 

Boil sugar, milk and grated chocolate and pour hot over 
pudding. 

BREAD PUDDING WITH FRUIT 

3 eggs 1 C sugar 

1 C bread crumbs 1 pt. milk 

2 C peaches 1 T butter 

Butter hard bread, then crumble into bits. Butter pudding 
dish, put in layer of crumbs, then a layer of peaches, then bread. 
Beat eggs, add sugar and milk, pour over pudding and bake. 
Dot butter on top. Any fruit, canned or fresh, or dried can be 
used. Do not use juice. 

CALIFORNIA PUDDING 

2 C bread crumbs 1 t cinnamon 

2 t B. P. y 2 t allspice 

2 eggs 1 t nutmeg 

1 C sugar 2 apples (chopped) 

1 C raisins 3 T butter (melted and mixed 

2-3 C milk in bread crumbs) 

Mix dry ingredients together, then add eggs and milk. Bake 
30 or 40 min. in moderate oven. 

SAUCE 

1 C sugar 3 T butter 

1 T flour Juice and rind of small lemon 

Add boiling water a little at a time until of proper con- 
sistancy. 

CARAMEL PUDDING 

1 C tapioca 3 C B. Sugar 

1 pt. water 1 can grated pineapple 

1 qt. warm water V 8 t salt 

Whipped cream 

Pour cold water over tapioca, let soak 1 hr. then cook with 
the warm water, B. sugar and salt slowly for 20 min. Add pine- 
apple. Serve with whipped cream. 

Mrs. R. E. Zartman. 



-146- 



CARROT PUDDING 

1 C ground carrots 1 t salt 

1 C ground potato 1 C flour 

% C suet 1 t cloves 

1 C sugar 1 t cinnamon 

Chop suet fine, mix all together well. Steam 3 hrs. 

SAUCE 

2 eggs M> C hot water 

2 C powdered sugar % C butter 

Beat eggs separately. Add melted butter to boiling water 
and sugar and when boiling pour over eggs. Serve hot. 

Mrs. Chester I. Long. 

CARROT PLUM PUDDING 

1 C grated or ground raw car- 2% C flour 

rots 7 t B. P. 

1 C grated or ground raw po- 1 C brown sugar 

tatoes 1 t each cinnamon, cloves and 
1 C chopped suet nutmeg . 

3 C seeded raisins 

Add nuts and currants, if desired. Steam 3 hrs. 

Mrs. H. W. Horn. 



CHERRY PUDDING 

% C sugar 2-3 C flour 

y 2 C milk 2 t B. P. 

2 T butter 1 pt. can cherries 

Cream the butter and sugar, add the flour and milk alter- 
nately, and B. P. Put the cherries into a baking dish and boil 
them adding more sugar if they are very sour. While boiling 
pour the batter over the fruit, but do not mix it in. Be sure that 
the fruit is entirely covered. Remove at once to hot oven and 
bake about 20 min. Serve with hot sauce or whipped cream. 



SAUCE 

1 T butter 1 C cold water 

1 T flour Juice of 1 lemon 

1-3 C sugar 

Melt the butter, add the flour, then the sugar and lemon and 
last the water, stirring constantly while it thickens and boil sev- 
eral minutes. 

Mrs. Howard Norton. 



-147- 



CHOCOLATE PUDDING (Steamed) 

% C sugar 1% C flour 

% C butter 2 squares chocolate 

2-3 C milk 1 t B. P. 

1 egg 1 t vanilla 

3 T boiling water 

Mix butter and sugar together, add the egg, milk, flour, etc. 
Melt chocolate, add water, stir in last. Steam 2% hrs. Serve with 
whipped cream or hard sauce. 

Mrs. W. E. Stanley. 

HOT CHOCOLATE PUDDING 

2 T butter V 2 C sugar 
y 4 C flour 3 eggs 

% C milk i/i vanilla 

l a /2 sq. chocolate 

Melt butter, add flour, then milk and chocolate. When 
thick, remove from fire and add well beaten yolks and sugar. 
Let cool and add the egg-whites beaten very stiff and flavor. 
Bake about 35 min. and serve hot with frozen whipped cream 
that has been sweetened and flavored. 

Mrs. Harry Dockum. 

COFFEE TAPIOCA 

2 C hot coffee V 2 C sugar 

1 C milk 14 t salt 

% C tapioca 2 eggs (whites) 

Stir into hot coffee and milk the tapioca, sugar, and salt; 
cook 15 min. Remove from fire and add the beaten whites of 
eggs. Pour into molds and serve cold, with custard dressing. 

CUSTARD DRESSING 

V2 C sugar 2 eggs ( yolks) 

1 C milk 

Boil in double boiler, stirring constantly until thick; add 
vanilla flavoring. 

Mrs. C. L. Davidson. 

COTTAGE PUDDING 

2 C flour 1 egg 

2 t B. P. 34 c sugar 
1 t salt 1 C milk 

3 T melted butter 

Mix salt and B. P. with flour, beat egg. Add sugar, butter 
and milk. Bake in shallow dish and serve with lemon, wine or 
foamy sauce. This may be steamed. 

Mrs. Geo. Whitney. 

_148— 



CRUMB PUDDING 

1% C flour IT butter 

2 t B. P. 34 t salt 
% C sugar 

Mix as for pie crust, moisten with milk the same as for cake 
batter. Bake in pie tin. Serve with lemon sauce. 

Mrs. Geo. Steel. 

DATE PUDDING 

1 C dates 1 C Eng. walnuts 

3 T flour 4 T milk 

2 eggs 1 C sugar 
1 t B. P. 

Cut the dates with scissors, break up the nuts, separate the 
eggs, beat the egg-whites until stiff, beat the egg-yolks thorough- 
ly. Put together again, add sugar, put the B. P. in half of flour, 
roll dates and nuts in other half, mix all together, place in a 
buttered pan, set in a pan of boiling water, bake 40 min. in slow 
oven. Serve with either ice cream or whipped cream. 

Mrs. 0. A. Rorabaugh. 

Mrs. G. M. Dickson. 

Mrs. C. W. Brown. 

DATE PUDDING 

5 eggs % lb. dates stoned and chopped 

1-3 C powdered sugar 

Beat eggs stiff, add powdered sugar and dates. Bake in pan 
set in pan of water. 

HARD SAUCE 

% C butter V 2 C sweet cream 

1 C powdered sugar 

Cream, sugar and butter and work in gradually cream. 

Mrs. Cleveland. 

DATE PUDDING 
(With Ice Cream) 

1 C sugar 1 C dates 

2 eggs 1 t B. P. 

4 T cracker crumbs 1 saltspoon salt 
1 C Eng. walnuts 1 t vanilla 

Beat yolks of eggs with sugar. Then add cracker crumbs 
rolled but not pounded. Add nuts chopped. Add beaten whites 
the last thing. Bake slowly in a flat pan 25 min. This serves 9 
people. To be served with ice cream. 

Mrs. W. E. Stanley. 



149— 



DELICATE RICE PUDDING 

1 pt. cream whipped 1 t vanilla 

1 C cooked rice V2 C nuts 

1 package gelatine V 2 C candied cherries 
y 2 C cold water 

Dissolve gelatine thoroughly in the cold water. To the whip- 
ped cream add the rice, then sugar and vanilla; then add gela- 
tine. Let stand 10 min. in ice chest; then add chopped nuts and 
candied cherries. Will serve 8 to 10 persons. 

Mrs. C. V. Ferguson. 

DELICIOUS RICE PUDDING 

2 egg-yolks 3 C milk 

% C sugar 1 T corn starch 

1 T lemon extract 1 C well cooked rice 

Mix egg-yolks, sugar, milk and corn starch together. Put on 
the stove and when warm add the rice, boil until thick and 
smooth. When done add the flavoring, pour into a pudding 
dish, cover with meringue made of whites of 2 eggs. Put in the 
oven to brown. Serve either hot or cold. 

Mrs. Henry Lassen. 

EASTER PUDDING 

4 eggs V-2 envelope of Knox Gelatin 

4 lady fingers V± C candied pineapple cut in 
V> C sugar small pieces 

14 C blanched almonds cut in M? pt. whipping cream 

small pieces 1 t vanilla 

Dissolve gelatine in Vi C of cold water then place over hot 
water till thoroughly dissolved. Beat yolks of eggs to stiff foam, 
add sugar and flavoring and the lady fingers broken in small 
pieces, 1 t vanilla. To the beaten whites, add the whipped 
cream and gelatin — blend well — then stir in the egg-yolk and 
lady finger mixture — Add the pineapple and nuts. Pour into 
a mold. Set in ice chest 4 hrs. or more. 

Mrs. C. V. Ferguson. 

FIG PUDDING 

1 lb. raisins 1 C flour 

1 lb. figs, ground 1 C fruit juice or coffee 

2 C bread crumbs % nutmeg 

2 C suet 1 lemon rind 

2 C B. sugar 1 t soda 

2 C nuts, chopped V 8 t salt 

2 C citron, cut fine 4 eggs 

Run figs through grinder, chop nuts and citron fine, grate 
rind of lemon. Mix well all together, put in B. P. cans % full, 
add cover and steam 4 hrs. Must not let it stop steaming or pud- 
ding will be soggy. 

Mrs. F. G. Smyth. 

—150— 



FIG PUDDING 

2 C flour 1 C minced beef suet 

2 t B. P. V 2 t cloves 

2 t cinnamon % t nutmeg 

2 t ginger 1 C chopped figs 

Y 2 t salt 1 C New Orleans molasses 

3 eggs y 2 t mace 

1 C milk 

Mix together flour, B. P., cinnamon, ginger, salt, cloves, mace 
and nutmeg, add suet, add chopped figs, rubbing them through 
the prepared flour (as above) then add milk, molasses and eggs, 
stir the mixture well, pour into a pudding mold and steam 3 
hrs. If cooked in little cups, will steam in half hr. 

Mrs. Geo. Whitney. 

FIG PUDDING (Steamed) 

y 2 C suet 1 t cinnamon 

y 2 C seeded raisins or figs 1 t cloves 

chopped % grated nutmeg 

y 2 C molasses 1 egg beaten lightly last 

iy 2 C flour 1 t soda with sour milk 

y 2 C milk, sour or sweet 1% t B. P. with sweet milk 

2 t ginger 

Steam 25 or 30 min. in individual tins or 3 hrs. in pudding 
dish. Serve with sauce. 

SAUCE 

% C butter 1 pt. boiling water 

1 C sugar 1 t lemon 

2 T flour 1 T vanilla 

Mrs. Finlay Ross. 

FIG PUDDING AND SAUCE 

% lb. B . sugar 3 acid apples 

y 2 lb. figs 3/4 C sweet milk 

y 2 lb. suet 3 eggs 

y 2 lb. bread crumbs % C nuts 

5 T flour 

Grind figs, suet, bread crumbs and apples; to these add flour 
and sugar, mix thoroughly, add milk, then eggs beaten separate- 
ly, then nuts. Put in buttered pudding molds. Steam 3 hrs. 

SAUCE 

2 egg-yolks 1-3 C butter 
1 C sugar 1 C water 

3 T flour 1 lemon 

Mix flour and sugar; add water, then grated rind and juice 
of lemon, add butter, then well beaten yolks and cook over boil- 
ing water 15 min. Will serve 20 to 24. 

Mrs. C. V. Ferguson. 

—151— 



FOAMY SAUCE 

2 T butter Vs t cinnamon 

1 C powdered sugar % t nutmeg 

2 egg-yolks V2 pt whipped cream 

Cream together butter and sugar add the beaten yolks of 
eggs, add cinnamon and nutmeg. Then add whipped cream 
and beat well. 

This sauce is very nice with any steamed or baked pudding. 

Harriet Stanley. 

FROZEN PUDDING 

4 eggs 1 C strawberry preserves 

Y 2 C granulated sugar 1 C walnuts (chopped) 

1 T flour 1 C raisins (chopped) 

1 qt. milk 1 t vanilla 

Beat the yolks of the eggs with the sugar until light. Dis- 
solve the flour in a little cold milk, add to it the mixture and 
boil in double boiler until it thickens, stirring all the time. When 
cold add preserves, raisins and nuts. Flavor with vanilla. Freeze 
as ice cream, when half frozen add the whites of eggs well beat- 
en, finish freezing. Whip a C of cream until stiff, add 2 T of 
powdered sugar. Flavor with vanilla and serve on top- of pud- 
ding. Mrs. J. H. Black. 

FROZEN PUDDING 

3 C cream % t salt 

2% C milk V-2 C macaroons 

1 C sugar V2 C candied cherries 

Scald cream, milk, sugar and salt in double boiler, but do 
not boil. Let cool, freeze, when almost frozen add powdered 
macaroons and candied cherries cut in small pieces. Serve 10. 

Mrs. C. V. Ferguson. 

FRUIT PUDDING 

1 can diced pineapple 1 C sugar 

2Y2 C water including juice 1 t butter 
Boil this 10 min. 

SAUCE 

y 2 C sugar 2 t B. P. 

1 egg i/ 2 C flour 

1 T melted butter 

Drop in above and bake 25 min. Serve with whipped 
cream. Mrs. W. E. Brown. 

FRUIT PUDDING 

2 T gelatine 1 C peaches 
1 C sugar 2 egg-whites 
V± C water . 1 C cream 
% C milk 

Whip egg-whites and mix with whipped cream. Into this 
fold other mixture. Set on ice. Mrs. G. M. Dickson. 



-152- 



GRAHAM PUDDING (Steamed) 

1% C Graham flour 1 C milk 

y 2 t salt Vo C molasses 

y% t each of cloves, cinnamon, 1 C raisins 

and nutmeg 1 t soda 

Steam 1% hrs. 

Mrs. E. R. Sp angler, 

HARD SAUCE 

1 C powdered sugar 1 t nutmeg 

V 2 C butter 

Cream butter and sugar, add nutmeg. 

Mrs. Finlay Ross. 

HARD SAUCE 

1 T butter 1 T cream whipped 

4 T sugar 

Cream butter and sugar, add cream. 

Mrs. Geo. Whitney. 

HASTY PUDDING 

2% C water 3 t orange extract or juice of 

1 C sugar fresh orange 

1 T butter 

Boil a few minutes, then mix following and drop in the 
above boiling syrup. Bake 25 minutes. 

HARD SAUCE 

1 C flour 1 t B. P. 

1 T butter y 2 C sugar 

y 2 C milk 

Stir all together and drop off spoon into hot syrup. Serve 6. 

Mrs. J. H. Black. 

HINGHAM PUDDING 

% C New Orleans molasses ^ C butter 

% C brown sugar 1 C raisins 

1 C cold water 1 t soda 
3 C flour 2 t B. P. 

Cream butter and sugar, then add molasses with soda in it. 
Be sure and stir soda in well until it foams before putting it into 
the sugar and butter. Then add alternately flour and water. 
Flour raisins out of the flour and put B. P. in the last of the flour 
added. Put in baking powder cans and steam 3 hrs. 

Sauce for this pudding: 

2 eggs 1 C powdered sugar 
y± C melted butter 1 t vanilla 

Put eggs in bowl, beat with dover beater until very light 
then add melted butter. Add slowly the powdered sugar beating 
constantly, add vanilla. This sauce is good with any pudding. 

—153— 



INDIAN PUDDING (Baked) 

1 pt. milk y 2 t grated nutmeg 

y-2 C corn meal 2 T butter 

M> C molasses 1 pt. milk 

1 t salt 1 pt. apples, if desired 

14 t ginger 

Put milk in a double boiler. When it boils, pour it gradual- 
ly over cornmeal. Return to boiler and cook half hr. stirring 
often. Then add molasses, salt, apples cut small. Bake in a 
deep pudding dish, buttered, slowly for 3 hrs. or more. Add 1 
pt. cold milk, just as you put it into the oven, without stirring. 
Serve with cream or butter. 

Mrs. Howard Norton. 

KISS PUDDING 

1 pt. milk y 8 t salt 

4 eggs 1 C powdered sugar 

1 T cornstarch y 2 C cocoanut 
4 T sugar 

Dissolve cornstarch in little milk, beat yolks and strain 
mixture. Place in double boiler, (milk and sugar), beat well, 
then stir in eggs and cook well done. Put on platter, beat whites 
with cup of powdered sugar, add cocoanut and pour over pud- 
ding and put in oven for a few minutes. 

Mrs. C. W. Brown. 

LEMON SAUCE 

2 T butter 4 eggs 

1 t flour 3 T sugar 

Place in saucepan the butter and stir in flour, then stir in 
beaten eggs, sugar and juice of lemon strained and % rind grat- 
ed. Do not cook too fast nor too long. 

MAPLE PECAN PUDDING 

2 C maple syrup 

\ x /-2 T gelatine soaked in 2 T cold water 
1 C heavy whipped cream 
1 C pecans broken up 

Bring syrup to a boil. Take from fire and add gelatine. 
When cold add cream and nuts and put into mold and dot the 
top with whole pecans. 

Mrs. Harry Dockum. 

MACAROON PUDDING 

y> C water 1-3 box gelatine 

1 C cream, whipped stiff 1 C macaroons 

1 C sugar y 2 t vanilla 

Cherries 

Dissolve gelatine in cold water, roll enough macaroon to fill 
1 cup. Put all together in a mold to cool. Add cherries on top 
when serving. 

Mrs. F. G. Smyth 

—154— 



MAPLE PUDDING 
1 C maple sugar 4 egg-yolks 

Cook 20 min. or until thick. Cool and add 1 pt. whipped 
cream. Add nuts if wanted. Pack in ice 4 hrs. 

Mrs. Fred Robertson 

MAPLE SAUCE 

% C maple syrup % T cornstarch 

% C water 1 T butter 

Dissolve corn starch in 2 T of the water. Boil the rest of the 
water, sugar and the syrup, stir in cornstarch and cook 8 min. 
Serve on pudding or ice cream. 

MARCHIONESS PUDDING 

1 pt. cream Flavoring 

1 C sugar, pulverized 1 C hot water 

1 T gelatine % pt. grated pineapple 

2 egg-whites 

Dissolve gelatine in hot water. Cool, add to whipped cream, 
sugar, pineapple and the beaten egg-whites. Flavor to taste. 
This should be placed on ice to mold, and will serve 6 or 8. It is 
very nice to add chopped nuts or candied fruits. 

Mrs. L. C. Jackson 

MARSHMALLOW PUDDING 

1 T Knox gelatine in 1 C hot water 

4 T cold water 2-3 C sugar 

Flavoring 3 egg-whites 

Dissolve gelatine in cold water, add sugar and hot water, 
then pour over the stiffly beaten egg-whites and whip 20 min. 
Serve with whipped cream or make a custard of yolks and serve 
with it. This serves 10 persons and will keep for days in a cool 
place. 

Mrs. Murray Myers 

MARSHMALLOW CREAM PUDDING 

1 T gelatine 2 t vanilla 

% C cold water 1 C chopped nuts 

Whites of 4 eggs Whipped cream 

2 C granulated sugar Brandied cherries 

Dissolve gelatine in cold water. Put over fire and bring to 
boil stirring constantly. Then beat the egg-whites and add to 
them sugar, and the cooled gelatine. Beat steadily until it be- 
gins to thicken. Stir into it the vanilla and nuts. When very 
thick pour into molds and set upon ice. Serve with whipped 
cream and brandied cherries. 



-155- 



MILLIONAIRE PLUM PUDDING 



1 qt. bread crums 
1 pt. currants 

1 pt. raisins 
4 T suet 

2 T cinnamon 






1 nutmeg 

2 T butter 
% t citron 
1/2 C milk 

1 C B. sugar 


5 eggs 

Steam 4 hrs., 


and 


serve with the following sauce : 


1/2 C butter 

V/2 C pulverized 


sug: 


ar 


1 egg 






NATION 


PUDDING 


y 2 sponge cake 
2 T gelatine 
i/2 C cold grape 
2 egg-whites 
1 T orange juice 


juice 


1 C hot grape juice 
1 C sugar 
1 T lemon juice 
1 G double cream 



Soak gelatine in cold grape juice and dissolve in hot grape 
juice, add sugar, lemon, orange. Cool. When cool add stiffly 
beaten egg-whites and set on ice 4 hrs. Serve on squares of thin 
sponge cake, topping all with whipped cream and candied grapes, 
or grape in candy fondant. 



1 C molasses 
1 C sweet milk 
1 C chopped suet 
2y 2 C flour 

Steam 2% hrs. 
cream. 



NUT PUDDING 

y 2 t soda 
1/2 t salt 

1 pound English Walnuts 
X A pound chopped figs 
This to be served with sauce or whipped 

Mrs. G. M. Lowry 



NUT PUDDING 

1 T flour 
1 t B. P. 



6 eggs 

1 G sugar 

2 C English Walnuts 

Beat eggs separately. Add sugar to yolks and chopped nuts 
to whites, combine and add flour and B. P. Bake in individual 
molds. Serve with whipped cream. 

Mrs. Will Dixon 

OLD FASHIONED RICE PUDDING 
(Sometimes called Poor Man's Pudding) 

1 qt. milk 3 T sugar 

3 T rice % t salt 

Use new milk. Wash rice thoroughly. Put all in granite 
baking pan and cook 10 min. on top of stove. Then put into a 
slow oven and bake about 1 hour. It should be a delicate brown 
when done. Must not bake dry. Will serve 5 or 6 portions. 
This is an excellent dessert for the sick. 

Mrs. Howard Norton 



-156— 



ORANGE PUDDING 

3 eggs 3 t cornstarch 

1 C sugar 2 oranges 

2 G milk % t lemon flavoring 

Beat the egg-yolks, add % C sugar, cornstarch and milk. 
Cook in double boiler until thick. Add % C sugar to the beaten 
whites, fold in the custard. When cool add flavoring and 
oranges cut in small pieces. 

Mrs. O. D. Barnes 

ORANGE SAUCE FOR PUDDINGS 

1 C powdered sugar 1 orange 

% C butter 1 pt. boiling water 

1 T flour 

Cream powdered sugar with butter, add flour and juice and 
rind of orange, set over fire and pour in pint of boiling water, 
let cook up well and it is ready to serve. 

C. C. 

PINEAPPLE MERINGUE 

1 qt. milk % C flour 

4 eggs 1 can sliced pineapple 

1 C sugar 1 small stale sponge cake 

Have boiling one qt. of milk. Take the beaten yolks of four 
eggs, add one cup sugar. One half cup flour, add all this to 
boiling milk. Then cook until quite thick, take off stove, cool 
a little and add 1 t vanilla. Have ready sponge cake broken in- 
to one inch pieces — also pineapple cut into small pieces. Fill 
dish alternately, with cake, pineapple and custard, until dish is 
full. Beat whites of four eggs, add a little sugar to whites, 
spread over top of pudding and brown in oven, serve very cold. 

Mrs. Frank Harryman. 

PINEAPPLE PUDDING 

1 pt. heavy cream 2 egg-whites 

% box gelatine 1 t vanilla 

1-3 C cold water 1 C grated pineapple 

1 C sugar 1 doz. lady fingers 

Add cold water to gelatine, when partly dissolved add 2 T 
hot pineapple juice. Beat cream, add sugar and egg-whites 
beaten stiff, then add vanilla, then pineapple. Let stand % hr. 
in ice box. Serve on lady fnigers. 

Mrs. C. V. Ferguson 

PLUM PUDDING SAUCE 

*4 C butter 1 t extract lemon 

1 C powdered sugar 2 egg-yolks, well beaten 

Cream butter and sugar. Add extract and beaten yolks. Add 
1 C rich milk or cream. Cook in double boiler as a custard. Pour 
over 2 whites of eggs, well beaten. Serve. 

Mrs. H. W. Horn 



-157- 



PLUM PUDDING SAUCE 

1 egg !/4 C melted butter 

1 C sugar i/o pt. cream, beaten stiff 

1 t vanilla 

Beat egg and sugar until light, then add butter. Beat, add 
cream and vanila last. 

Mrs. Geo. Steel 

PLUM PUDDING (cold) 

1 box gelatine % C currants 

1 C water y± G citron 

1 pt. milk % t vanilla 

1 C sugar % C chopped nuts 

3 T chocolate % t salt 

1 C raisins Whipped cream 

Soak gelatine in cold water, heat milk and sugar, grind choc- 
olate and citron and chopped nuts. Dissolve gelatine, adding to 
milk and sugar, mix all together. Let stand, slice and serve with 
whipped cream or hard sauce. 

Mrs. F. G. Smyth 

PLUM PUDDING (Steamed) 

y% C suet chopped fine % C chopped raisins 

% C black molasses Y2 C flour 

% t soda 1 egg-yolk 
Steam in individual molds. 

Sauce for pudding: Flavoring 

1 C sugar % C butter 

4 T hot water 1 egg-white 



Mrs. Baldwin. 



PRUNE PUDDING 



5 eggs 1 C pulverized sugar 

y<2> t cream tartar y± lb. prunes (cooked) 

y 2 t salt 

Beat together egg-whites, cream tartar and salt, add sugar 
and prunes (seeded and chopped). Mix all well together, pour 
in mold, set bake-dish in a pan of hot water. Bake 20 min. When 
cool turn out and serve with whipped cream. 



Mrs. J. H. Black. 



PRUNE WHIP 



3 eggs 7 prunes 

y 2 C sugar 1-16 t salt 

Beat the three egg-whites until very stiff, add the seeded 
and cut prunes, lightly beat in sugar. Bake 20 min. Set bake- 
dish in pan of water. 

Mrs. Rorabaugh. 

—158— 



PRUNE PUDDING 

x /2 lb. prunes 1 C sugar 

2 T gelatine y 2 lemon 

Let prunes stand in water over night. Cook next morning 
till tender. Add 1 C sugar. Quarter prunes. If 2 C of liquor 
are not left add water. Dissolve gelatine in cold water then add 
juice. Put on stove to heat. Remove, add juice of lemon. Stir 
in ^runes. Mold and serve with whipped cream. Mrs. Lewis. 

QUEEN PUDDING 

1 pt. milk Walnut or butter 

1 C bread crumbs 1 C sugar 

2 eggs Grated rind of 1 lemon 

Mix the above, leaving out whites of eggs, add % lemon. 
Bake until done but not watery. Spread with jelly or jam. Beat 
whites of eggs, add sugar and juice of half lemon. Spread on 
top and brown lightly. 

Meringue : 
2 eggs 3 T sugar 

% lemon Mrs. G. M. Dickson. 

SNOW PUDDING 

% box gelatine 1 C sugar 

% C cold water 1 lemon (juice) 

1 pt. boiling water 4 egg-whites 

Dissolve gelatine in cold water. When dissolved, pour in 
boiling water. WHhen nearly cool add sugar and juice of lemon 
strain, add beaten whites of eggs, beat all well and chill. 

Custard : 
4 egg-yolks 1 pt. boiling water 

% t corn starch % t sugar 

Beat egg-yolks, sugar, corn starch, add boiling water and 
cook. C. C. 

SOUFFLE PUDDING 

2 T butter . 1C milk 
2 T flour 4 eggs 

9 T sugar 

Let milk come to boil. Beat butter and flour together, then 
add slowly the boiling milk. Cook 8 min. stirring often. Beat 
sugar and egg-yolks together. Add to the cooked mixture and set 
away to cool. When cool, beat egg-whites to a stiff froth, add 
to the cooked mixture, and pour all into well greased pan, baking 
20 or 30 min. Serve immediately. 

SAUCE 

1 pt. milk 2 T sugar 

2 eggs 1/2 t vanilla 

Let milk come to boil, then add eggs and sugar well beaten 
together. Flavor with vanilla. It should be about as thick as 
cream. Mrs. W. E. Stanlev. 



-159- 



SPONGE PUDDING 

1 pt. milk V2 C sugar 

y 2 C flour 5 eggs 

1/2 C butter 

Dissolve flour in half pt. of milk, then stir in remainder of 
milk and cook in double boiler, add butter, let cool, beat yolks 
of eggs, with sugar and add to mixture; then add beaten whites, 
bake in pan set in hot water about 30 min. Serve with hard 



sauce. 



Mrs. Geo. Steel. 



SWEET POTATO PUDDING 

iy 2 lb. potatoes % lb. sugar 

1 t nutmeg 4 eggs 

% lb. butter 1 lemon rind 

1 C milk 

Boil and mash potatoes with butter, add egg-yolks, sugar, 
milk, grated lemon rind and nutmeg. Add stiffly beaten whites 
last. Bake 1 hr. 

TAPIOCA PUDDING 

2 pt. water % t salt 

1 C tapioca 1 C walnuts 

3 C B. sugar Whipped cream 

Soak tapioca over night in 1 pt. of water. In morning add 
other pt. of water and h. sugar and salt. ■ Bake 3 hrs., when 
nearly done add nuts. Serve with whipped cream. 

Mrs. C. W. Brown. 

TAPIOCA FRUIT PUDDING 

1 C pearl tapioca 1 C water 

1 pineapple 2 C sugar 

6 bananas 3 oranges 

y 2 lb. nuts 

Soak tapioca in water over night. Cook with sugar and 
pineapple until tender. Add oranges, slice the bananas, and 
nuts, and cover all with whipped cream, garnish with chocolate 
cream or marshmellows. 

Mrs. Sp angler. 

TIPSY PUDDING 

Use Loganberry juice instead of grape juice in Nation Pud- 
ding. 

WHITE PUDDING SAUCE 

% C butter, creamed 1 egg-white, beaten stiff 

1 C fine sugar y 2 t vanilla 

4 T boiling water 

Mrs. L. C. Jackson. 



160- 



WOODFORD JAM PUDDING 

1 C blackberry jam 1 T buttermilk 

% t soda Egg of butter 

3 egg-yolks Nutmeg 

Snappy flavoring 

Beat whites and add enough sugar for meringue, spread on 
top and brown, serve with a good butter sauce, with some snappy 
flavoring in it. 

Meringue: 2 egg-whites, 1 T sugar. 

Mrs. F. G. Smyth. 



161- 



DESSERTS 



Almond Cream 

Almond Custard 

Angel Charlotte Russe 

Angel Food Loaf 

Angel Snowballs 

Apple Dumpling 

Apples, Fried 

Apple Jinx 

Apple Roley Poley 

Apples stuffed with nuts 

Apricot Jelly a la Regiment 

Bananas, Baked 

Banana Sponge 

Banana and Whipped Cream 

Boston Cream Puffs 

Blackberry Mush 

Bridge Coffee 

Candied Orange Peel 

Caramel Tapioca 

Charlotte Russe 

Clotted Cream or Devonshire 

Cream 
Cherry Pudding 
Charlotte Russe 
Coffee Butter 
Coffee Italian Cream 
Coffee Souffle 
Cocoanut Pudding 
Chocolate Ice Box Desert 
Chess Tarts 
Chocolate Souffle 
Chocolate Macaroon Pudding 
Cream Pudding 
Delicate Rice Pudding 



Mrs. Harry Dockum. 



Mrs. G. M. Dickson 
Mrs. Chester Long. 



C. C. 

Mrs. Chester Long. 



C. C. 

Mrs. W. B. Buck. 

Mrs. Finlay Ross. 
Mrs. Cohn. 
C. C. 



c c. 

Mrs.W. B. Buck. 

Mrs. Chester Long. 

Agnes Long. 

Mrs. W. B. Buck. 

Mrs. Oak Throckmorton. 

Pauline Brown Gillespie. 

Madeline Butts Lewis. 

Mrs. L. C. Jackson. 

Mrs. Coler Sim. 



Custard 

Custard, Baked 
Caramel Custard 
Crystal Custard 
Maple Syrup bustard 
Pineapple Custard 
Tapioca Custard 
Dates Stuffed 
Easter Balls 
Egg Sauce 
Floating Island 
Figs and Nuts 
Gelatine Loaf 
Graham Fruit Mush 
Grapes 
Grapefruit Frivol 



CUSTARDS 

Mrs. Weiss. 

Mrs. Will Dixon. 

C. C. 



Mrs. F. G. Smyth. 

Mrs. J. H. Aley 

C. C. 

Katherine Lewis Mechum. 

Mrs. Geo. Whitney. 



-164— 



Junket 

Kingsleys Bivo 

Kisses 

Lemon Filling 

English Lemon Honey 

Liberty Apples 

Loganberry Macedoine 

Macaroon Souffle 

Maple Sponge 

Maple Whip 

Maraschino Rice Cup 

Maraschino Russe 

Marshmellows Toasted 

Meringues and Whip Cream 

Marshmellow Delight 

Moonshine 

Mint Dry 

Mint Leaves 

Moonshine 

Niagara Foam 

Nut Rings 

Nut Sticks 

Oranges, Baked 

Orange Desert 

Orange Float 

Orange Hamburg 

Peaches, Baked 

Peach Balls 

Peach Puffs 

Paradise Pudding 

Pineapple Desert 

Peach Souffle 

Pears in Cantaloupe 

Peerless Desert 

Pineapple Meringue 

Potato Crust for Dumplings 

and Sauce 
Prunes 
Prune Butter 
Prunes, Stewed 
Prune Whip 
Raisin Puffs 
Refrigerator Cake 
Rhubarb 

Rhubarb Scalloped 
Rice and Apricots 
Salted Nuts 
Short Cake Dough 
Sauce for Short Cake Dough 
Snowballs and Sauce 
Snow Cream 
Snow Souffle 
Snow Pudding 
Stale Cake 



Mrs. Will Dixon. 

Mrs. W. E. Stanley. 
Mrs. Chester Long. 
Mrs. Ralph Millison 

Gaby Gouldner Powell. 
Mrs. F. G. Smyth. 



Helen Brooks Hall. 
Mrs. Oak Throckmorton. 
Mrs. L. C. Jackson. 
Mrs. G. M. Whitney. 
Mrs. Finlay Ross. 
Helen Brooks Hall. 



Mrs. F. G. Smyth. 

C. C. 

Mrs. A. 0. Rorabaugh. 



Mrs. G. M. Whitney. 
Teresa L. Comley 
Mrs. rlenry Lassen. 



Mrs. C. W. Brown. 
Mrs. J. H. Black. 



Mrs. Ralph Millison. 
Mrs. Geo. M. Whitney. 
Mrs. F. G. Smyth. 
Mrs. W. E. Stanley. 
Mrs. G. M. Dickson. 

Mrs. E. R. Sp angler. 
C. C. 

Mrs.F. G. Smyth. 
Mrs. Geo. Steel. 
C. C. 

Mrs. Erwin Taft. 
Mrs. P. C. Lewis. 



-165— 



Strawberries, Escalloped 

Strawberry Shortcake 

Strawberry Sunshine 

Strawberry Whip Mrs. 0. D. Barnes. 

Tortion Tart 

University Pudding Mrs. J. H. Aley. 

Washington Cream Pie 

Wichita Special 



-166— 



ALMONDS AND NUTS BLANCHED 

Put the nut meats over the fire in cold water, bring to a boil 
quickly, drain and rinse in cold water when the skins may be 
rubbed from the almonds. 

ALMOND CREAM 

1 pt. double cream % t vanilla 

2 T powdered sugar % lb. almond paste 
6 mashed macaroons % box gelatine 

Whip cream, add sugar and vanilla, mix almond paste and 
macaroons. Dissolve gelatine in hot water and beat all together. 
Put in dish and when cold cover with maraschino cherries 
quartered. 

ALMOND CUSTARD 

3 C milk 4 eggs 

2 bay leaves 4 T sugar 

Y 8 t cinnamon 1 C cream 

*4 lb. almonds 

Put milk, bay leaves and cinnamon in sauce pan, stir over 
slow fire until boiling, grind or grate almonds, mix egg-yolks. 
When milk is boiling, remove from fire, add cream and egg- 
whites, stir. Put in double boiler and stir until thickened, then 
stir until cold. 

ANGEL CHARLOTTE RUSSE 

1 T Knox sparkling gelatine soaked in ^ C cold water. Dis- 
solve this into % C hot water. Whip 1 pt. cream very stiff. Add 

1 C powdered sugar to gelatine. When cool, add whipped cream 
and half doz. macaroons rolled fine. 

2 T candied cherries 1 C finely chopped blanched 
% doz. marshmellows cut very almonds 

fine 1 t vanilla or almond extract 

Mrs. Harry Dockum. 

ANGEL FOOD LOAF 

Bake Angel Food in square pan, when cold cut off top 1 in. 
thick, remove center, leaving a square box, which fill with 
pistachio ice cream solidly, springle pistachio nuts over top, 
cover with lid which was cut from top of cake, cover all with 
stiffly whipped cream, flavor with vanilla, slice and serve. 

Formula for above: 
1 Angel cake square 1 pt. whipped cream 

1 qt. ice cream 1 t vanilla 

% C Pistachio nuts 

ANGEL SNOW BALLS 

y 2 Angel Food cake 1 C grated cocoanut 

1 C maple syrup 

Cut Angel Food in small round balls, dip in maple syrup and 
roll in cocoanut grated. 



APPLE DUMPLINGS 

Two C apples 

Make rich biscuit dough and roll half in. thick. Spread over 
this tart apples cut fine. Roll together as for jelly roll and cut 
in pieces 2 in. thick. Drop in boiling syrup made of the following 
ingredients: 

1 C sugar i/i t nutmeg or 
1% pt. water % t cinnamon 

Bake 20 or 30 minutes in hot oven. Serve with cream. 

Mrs. G. M. Dickson. 

APPLES, FRIED 

2 C sliced unpeeled apples % C butter 
y 2 C sugar Vi C water 

1 T butter 

Put water in skillet, add apples, sugar and butter on top, 
cover 5 min. Let water cook out of apples. Stir, cook until 
brown. 

Mrs. Chester Long. 

APPLE JINX 

8 apples cut in quarters 1 C flour 

y 2 C water 1 C sugar 

i/ 2 C butter 

Work sugar, butter and flour together until it crumbles and 
put on top of apples, bake % hr. very slow oven. Grease pan. 

APPLE ROLEY POLEY 

% C sugar added to biscuit 1 egg for 8 apples 

dough 

Make a rich biscuit dough, adding sugar and egg. Roll out 
about one in. thick, have ready your apples pared and slice thin; 
lay them on top of the dough, then begin at the end and roll up 
like jelly-roll; put in cooker and steam one hour or more ac- 
cording to the size of the pudding. Serve hot with a suitable 
sauce. 

APPLES STUFFED WITH NUTS 

Core apples and fill in space with finely chopped nuts, sugar 
and cinnamon to taste. Bake and serve with whipped cream. 

C. C. 

APPRICOT JELLY A LA REGIMENT 

2 lb. dried apricots % C sugar 

1 pkg. gelatine 1 C boiling water 

Wash and soak dried apricots in cold water 2 hrs., simmer 
in same water to cover until soft. Then strain and mash through 
a seive. Stir briskly for a few minutes. Dissolve gelatine in 
boiling water and add the apricots, with sugar. Serve cold with 
heavy cream or whipped cream. This may be prepared in a 
chafing dish and set aside to cool. 

—168— 



BAKED BANANAS 

y 2 doz. bananas V± C butter 

y 2 C sugar % lemon 

Cut bananas into halves lengthwise and pour over them the 
melted sugar and butter and lemon juice. Put in uncovered 
dish earthenware or glass, and bake 20 min. Small minced 
apples may be added. Mrs. Chester I. Long. 

BANANA SPONGE 

Make a custard and pour over sliced bananas, dotting over 
covering all with grated macaroons — any stale cake may be grat- 
ed and used. 

BANANA AND WHIPPED CREAM 

Bananas may be mashed and beaten and served with whip- 
ped cream, flavored with Rose. 

BOSTON CREAM PUFFS 

1 pt. milk iy 2 C flour 

2-3 C butter 5 eggs 

Scald the milk and butter together, add the flour stirring 
constantly until mixture leaves the sides of the pan. Remove 
from the fire and beat well, adding the eggs which have been 
slightly beaten together. Bake in greased gem pans, 1 T in each, 
30 min. in moderate oven. They will be hollow when done. 
When cold open at side and fill with mixture as follows : 

1 pt. milk 1 T flour 

2 eggs 2-3 C sugar 

Cook together in a double boiler, stirring constantly until 
smooth and thick. Chocolate pie filling maye be used. 

C. C. 

BLACKBERRY MUSH 

1 qt. blackberries 1 C sugar 
\y 2 C water 4 T flour 

Wash and pick over berries, add water and boil until berries 
are tender. Moisten flour in water and stir until perfectly 
smooth. Add to the cooked fruit and boil ten minutes, stirring 
all the time. Add sugar while still boiling, then take from fire 
and put in deep dish to cool. Serve very cold with heavy 
unwhipped cream. Mrs. W. B. Buck. 

BRIDGE COFFEE 

2 T gelatine 1 C water, boiling 

% C cold water 2 C black coffee, strong 

1 pt. double cream % C sugar 

3 drops vanilla 

Soak gelatine in water half hr. Dissolve in boiling water, 
strain, add coffee and sugar, stirring well. Turn into mold when 
set, cover with sweetened whipped cream to which has been 
added 3 drops vanilla. 

—169— 



CANDIED ORANGE PEEL 

2 C water 2 C gr. sugar 

3 oranges 

Boil sugar and water until blended. Cut orange peel on the 
round with scissors, cook in 3 changes of water, 15 min. each. 
Then put in syrup and cook until syrup boils down. While hot 
roll in granulated sugar. Two small C sugar, the same of water, 
is enough to cover the rind from three oranges. 

Mrs. Finlay Ross. 

CARAMEL TAPIOCA 

1 C tapioca 1 C pecans 

4 C water Whipped cream 
3 C B. sugar 

Soak tapioca over night in the 4 C of water. Do not pour off 
water, but mix with other ingredients. Bake 1% hrs., stirring 
occasionally when first put in oven. Serve cold with whipped 
cream. Mrs. Cohn. 

CHARLOTTE RUSSE 

1 qt. cream, whipped V 2 box gelatine 

1% C powdered sugar 1% t vanilla 

3 egg-whites 

Soak gelatine until dissolved, strain. Beat all together and 
serve. Either line a dish with lady-fingers or stale cake; or, 
serve in cups, without cake, with whipped cream. C. C. 

CLOTTED CREAM, OR DEVONSHIRE CREAM 

Let milk stand 24 hrs. in cold weather, 12 in summer. Set 
on stove until nearly boiling, must come to the nearly boiling 
point, very slowly in order to be firm and must look thick when 
done. Set aside overnight in cool place and skim by rolling 
or folding over and over in rolls. Set on ice until used. Travel- 
ers in England know the Clotted Cream of Devon & Cheddar. 

CHERRY PUDDING 

1 C milk y 8 t salt 

2 t B. P. 1 C cherries 
2 eggs 

Beaten eggs add milk, sifted flour enough to make a stiff 
batter, salt and cherries stirred in. Steam one hour. Serve with 
liquid sauce. Cranberries, peaches, currants, or any kind of tart 
fruit is nice used with this recipe. Serve with sweet sauce. 

C. C. 
CHARLOTTE RUSSE 

1 qt. heavy cream 1 C sugar 

2 egg-whites 1 C chopped almonds blanched 
y 2 pkg. Knox gelatine 1 C candied cherries chopped 
1 t almond extract V 2 doz. lady-fingers 

Soak gelatine in one-half cup cold milk for 15 min. Beat 
cream stiff. Add stiffly beaten egg-whites. Fold in sugar, then 

—170— 



the dissolved gelatine added carefully and extract. Line large 
mold with lady-fingers cut lengthwise. Add one-half of your 
mixture. Over this sprinkle the chopped fruit and nuts and last 
the remainder of the Russe. Now take a spatula and run it up 
and down through the Russe until well mixed. Set near ice, and 
turn on your dish from which it is to be served. Serve with 
whipped cream sweetened and flavored with a few drops of 
almond extract. 

Mrs. W. B. Buck. 

COFFEE BUTTER 

Vo C butter 1 egg-yolk 

Y± C sugar 3 T coffee extract 

Cream unsalted butter, sugar and add egg-yolk, well beaten, 
and coffee very strong may be used instead of extract. 

COFFEE ITALIAN CREAM 

1 C coffee 1 T gelatine 
1/2 C milk 2 T water 
y 2 C sugar Vo t vanilla 
3 eggs 

Soak gelatine in 2 T cold water 5 min. Heat coffee until hot 
add milk and sugar and cook in double boiler. Add beaten egg- 
yolks and cook until thick, add gelatine and pour custard over 
them. Beat, add vanilla, mold and serve with whipped cream. 

Mrs. Chester I. Long. 

COFFEE SOUFFLE 

2 T butter 1 C strong coffee 

3 T flour V 2 C cream 
!/2 C sugar 3 egg-yolks 

Melt butter, rub in flour, add coffee, remove from fire, add 
egg-yolks, sugar and cream. Add beaten egg-whites, last turn 
into bake dish and bake 30 min. in slow oven. Serve with whip- 
ped cream or ice cream. Mrs. L. C. Jackson. 

COCOANUT PUDDING 

y 2 C butter 1 t vanilla 

1 C sugar 4 eggs 

1 pkg. cocoanut 

Cream butter and sugar and then cream; into this the cocoa- 
nut. Add whites of eggs beaten very stiff. Flavor. Bake slowly 
until brown. Serve with following sauce : 

Yolks of eggs 1 T butter 

1 C sugar y 2 t vanilla 

Steam in double boiler until very thick syrup. 

Agnes Long. 

—171— 



CHOCOLATE ICE BOX DESSERT 

2 T boiling water 4 egg-yolks and whites 

2V 2 T sugar 1% doz. lady-fingers 

2 cakes sweet chocolate 

Melt chocolate in double boiler and add hot water, then egg- 
yolks one at a time, beat, let cool and add whites beaten dry. 
Line mold with lady-fingers cut in two lengthways. Pour over 
the mixture and let stand on ice 24 hrs. before using. Line mold 
with waxed paper before putting in pudding. 

Mrs. W. B. Buck. 

CHEESE TARTS 

1 C brown sugar 1 T cream 

1 egg 1 t vanilla 

y 2 C raisins 

Beat well and let stand for 30 min. Then bake in gem pans 
lined with rich pastry. 

Mrs. Oak Throckmorton, 



HOT CHOCOLATE SOUFFLE 

2 T butter 3 eggs 

2 T flour 2 T hot water 

7 /s C milk 2 squares chocolate 

y 2 C sugar 

Melt butter in double boiler, add flour. Pour in milk gradu- 
ally. Melt chocolate, add sugar and hot water, stir until smooth. 
Combine mixtures. Add egg-yolks well beaten, cool, fold in 
whites stiffly beaten, add M> t vanilla. Bake in buttered pan. 
Set in pan of water, in moderate oven for 45 min. Serve with 
whipped cream. 

Pauline Brown Gillespie. 

CHOCOLATE MACAROON PUDDING 

a /4 lb. sweet chocolate 2 eggs 

3 T hot water 1% doz. macaroons 
3 T powdered sugar 

Melt chocolate in a double boiler. Add water and sugar 
;_nd beat until smooth. Take off fire and add beaten yolks and 
let cool, add the stiffly beaten whites. Grind macaroons. Butter 
a shallow pan and line with alternate layers of macaroons and 
chocolate until you have 3 layers of macaroons and 2 layers of 
chocolate. Put in ice box for 24 hrs. Cut in squares and serve 
with whipped cream or ice cream. 

Madeline Lewis. 

—172— 



i£ 



CREAM PUDDING 

t. double cream, whipped 1 small can grated pineapple 

sugar 2 T heaping gelatine 

1 C cherries V2 C water 
1 C nuts of any kind 

Cut the cherries and nuts in small pieces and dissolve gela- 
tine in the water and add to the cream. Add sugar slowly, whip- 
ping all the time. Add pineapple last. 

Mrs. L. C. Jackson. 

DELICATE RICE PUDDING 

3 C milk % C powdered sugar 

y 2 t salt V/2 t vanilla 

1-3 box gelatine % pt. cream, whipped 

Cook rice, milk and salt in double boiler until milk is all 
absorbed. Then add dissolved gelatine. When cold and begins 
to thicken add powdered sugar, vanilla and whipped cream. 
Turn into wet molds. 

Mrs. Coler Sims. 

CUSTARDS 

Custard are of two kinds, Boiled Custards and Set Custards. 
Boiled custards always cook in a double boiler and stir constant- 
ly while cooking and also until cold. Set custards are baked in 
oven and never stirred while cooking. Must be baked in a slow 
oven. When custard is watery the oven is too hot. 

When boiled custard lumps it has been cooked too fast and 
too long. Tests for custards cooking : 

Soft custard is done when the froth disappears. Another 
test — when it covers the back of silver spoon. 

Set custard is done when a silver knife can be run through 
the center and comes out clear. 

Maple-Mousse unfrozen makes a fine custard. 

Try Grape nuts instead of bread crumbs on top of custard. 

Custards bake better in a shallow dish than a deep one. It 
must not stay in the oven too long or it becomes watery. Boiled 
custards are smoother if you use only the egg-yolks. Overheat- 
ing of eggs makes custards curdle. Beat just enough to have 
egg smooth and not stringy. 

CUSTARD 

1 egg V 2 C sugar 

3 T flour 1 C milk 

Mix egg, flour and sugar, boil milk and pour over the sauce, 
put back on stove until thick, flavor and use. 

Mrs. Weiss. 



-173— 



BAKED CUSTARD 

5 eggs 1 qt. rich milk 

5 T sugar V± t salt 

1 t vanilla 

Beat yolks and whites separately; beat into the yolks the 
sugar, add whites beaten very stiffly, stir all together with the 
milk — previously boiled and cooled; flavor with vanilla, add salt, 
pour into a buttered pudding dish, set in a pan of hot water and 
bake in a moderate oven until a silver knife inserted will come 
out clean. 

CARAMEL CUSTARD 

4 T sugar 1% C cream 

3 eggs 1 t vanilla 

3 T sugar 

Melt sugar until a light brown, pour it into 6 custard cups, 
shake them quickly, so the caramel will line them, beat the eggs. 
Add sugar and cream. Mix thoroughly, add vanilla and pour 
mixture in cups, and stand them in a baking pan of hot water. 
Bake until set. Turn out while hot in individual dishes. Serve 
very hot. 

Mrs. Will Dixon. 

CRYSTAL CUSTARD 

1 pt. cream 3 egg-whites 
V/o C sugar, gr. 14 t nutmeg 

Pour cream on sugar and let stand until egg-whites are well 
beaten, add this to cream, beat lightly, grate in nutmeg, bake in 
cups in hot water closely covered. Can be tested with silver 
knife, if it comes out clean, custard is done. 

MAPLE SYRUP CUSTARD 

3 C milk 5 eggs 
] 4 C maple syrup 

Beat yolks, add syrup and milk, add stiff whites the last 
thing. Bake in a pan of water in moderate oven or steam. 

C. C. 

PINEAPPLE CUSTARD 

4 T sugar 3 egg-yolks 

2 T butter 1 egg-white 

2 T bread crumbs y 2 can grated pineapple 

2 T water 

Cream sugar and butter. Add water to pineapple. Mix and 
place in a pan of water and bake 20 or 25 min., brown in oven. 
Serve with whipped cream if desired. 



174- 



TAPIOCA CUSTARD 

4 T tapioca % t salt 

4 eggs % t vanilla 

1 qt. milk % C sugar 

Soak tapioca over night in milk. In the morning add salt, 
vanilla, sugar, beaten eggs and steam 30 min. 

DATES— STUFFED 

Stuffed dates or prunes. Dates or prunes may be stuffed by 
removing the seeds and filling with pecans and rolling in powder- 
ed sugar. 

EASTER BALLS 

Bake sunshine cake in deep iron round gem pans, dip in 
icing and roll in chopped pecans or macaroon crumbs toasted. 

EGG SAUCE 

2 eggs 1 t vanilla 
1 C sugar y 8 t salt 

Beat the whites and yolks of two eggs separately, thoroughly 
to the yolks add sugar, flavoring, salt, beat and beat, then beat in 
your whipped whites and set in the ice box to get cold. 

Mrs. F. G. Smyth. 

FLOATING ISLAND 

1 qt. milk 2 t flour 

3 eggs Vanilla 
1 C sugar 

Beat the eggs separately. Scald milk and drop whites on 
the milk, dipping milk over the whites. Remove whites and 
mix the yolks, sugar and flour and add to milk. Cook until 
thick. Add a few drops of vanilla. Put into a dish to cool. Put 
whipped whites on top. 

Mrs. J. H. Aley. ■ 

FIGS AND NUTS 

1 C figs 1 C nuts 

1 C cream, whipped 

Cut figs into bits, chop nuts, warm both in oven and pour 
whipped cream over all. C. C. 

GELATINE LOAF 

y-2 C nut meats 1 C sugar 

4 egg-whites 1 t vanilla 

1 T Knox gelatine 1 t cocoa 

2 T cold water Fruit coloring 
1 C boiling water 

Soak gelatine in cold water 15 min. then dissolve in 1 C boil- 
ing water. Add 1 C sugar. Beat egg-whites stiff. Into them stir 

—175— 



gelatine. Add vanilla. Beat well, divide in 3 parts. Use pink 
fruit coloring for one part. For another part use cocoa dissolved 
in 2 t warm water. When these 3 parts begin to thicken put 
them in a loaf pan in following order: white, brown, pink with 
nuts sprinkled between each layer. Let stand in cold place till 
firm. Serve in slices with whipped cream. 

(Mrs. Kirk Mechem) Katherine Lewis Mechem. 

GRAHAM FRUIT MUSH 

1 pt. graham mush 1 C dates, figs or raisins 

3 T cream 

Make Graham mush. It must not be too thick. Steam 25 
min. then stir in cream and dates, chopped. Cook 5 min. longer. 
Serve with hard sauce. 

GRAPES 

Add 1 T of water to 1 (not beaten) egg-white. Into this dip 
the grapes and then roll in granulated sugar, lay on oil paper, 
set aside in cool place to dry. 

Mrs. Geo. Whitney. 

GRAPEFRUIT FRIVOL 

1 pkg. gelatine 1 T sugar 

1 C warm water 3 C grape juice 

Dissolve gelatine in water, add juice and sugar, let come to 
boiling point but do not boil, remove from fire, mold and serve 
with nut dressing. 

JUNKET 

1 pt. milk y 2 Junket tablet 

2 T sugar 1 T water 
% t vanilla 

Dissolve tablet in water, put milk in double boiler, when 
milk warm, remove from stove and pour over sugar. Add van- 
illa and dissolved tablet, stir until sugar dissolves. Put all in 
double boiler in boiling water, cover and remove from stove, let 
stand 15 min. and serve cold. 

KINGSLEY'S BIVO 

6 egg-whites 1 C hickory nuts 

6 T sugar % C shredded candied cher- 

Yo box geletine ries 

Beat stiff egg-whites, add sugar. Scatter nuts and cherries 
over the beaten eggs. Dissolve gelatine and pour it into the eggs, 
beat until it stiffins, put in paper lined mold by spoonfuls, let 
harden. Slice and serve with whipped cream. 

Mrs. Will Dixon 



-176— 



KISSES 

4 egg-whites % t vanilla 

1 C sugar 

Beat eggs stiff, add sugar and vanilla, cook on oiled paper in 
pan in slow oven. Same recipe for meringue. 

LEMON FILLING 

1 C sugar 1 lemon-grated rind and juice 

% C water 2 T cornstarch 

Dissolve sugar in water then put in grated rind and juice of 
lemon and let come to a boil. Add to this the cornstarch which 
has been dissolved in a little cold water. Let boil until consist- 
ency of jelly. Remove from the fire and immediately spread be- 
tween the layers and on top of the cake. 

Mrs. W. E. Stanley 

ENGLISH LEMON HONEY 

6 lemons 1 lb. strained honey 

6 eggs 3/2 lb. sugar 

Put in double boiler, mix thoroughly, stir one way until boil- 
ing, add beaten eggs, stir and let simmer 5 min. Put in glass jar 
and seal when cool. 

Mrs. Chester I. Long. 

LIBERTY APPLES 

6 apples 1 T butter 

1 chopped lemon % C water 

1 C sugar 

Pare and quarter apples, place water in bake pan with ap- 
ples, cover with lemon, sugar and butter. When half cooked, 
roll rich biscuit dough cut the size of a fifty-cent piece and lay 
these little biscuits over the apples. Cover and bake. When 
nearly done, remove cover and brown the biscuit. Serve with 
sauce or whipped cream. 

Mrs. R. Millison 

LOGANBERRY MACEDOINE 

6 peaches y 2 C sugar 

1 C nuts t pt. Loganberry juice 

5 oranges 

Slice peaches and oranges, add nuts, sweeten and chill. Pour 
over all 1 pt. ice cold Loganberry juice, chill. 

MACAROON SOUFFLE 

6 macaroons 2 T melted sugar or carmetez- 
6 egg-whites ed 

•1 T sugar 

To the stiffly beaten egg-whites add crumbled macaroons 
and 1 T sugar. Line a double boiler with the melted sugar, put in 
mixture and let it boil 20 to 30 min. Do not uncover any more 
than absolutely necessary. 

—177— 



CARAMEL SAUCE FOR SOUFFLE 

3 egg-yolks 6 T sugar 

1 C hot milk 

Caramelize sugar and add other ingredients. 

Gaby Gouldner Powell 

MAPLE SPONGE 

2 C cream *4 C water 

1 t gelatine 1 C maple syrup 

1 t vanilla * Oiled paper 

Whip cream very stiff, dissolve geletine in cold water, adding 
to this maple syrup and vanilla. Mix all together and pack in 
baking powder cans. Cover top with oiled paper before you 
add cover. Freeze 5 hrs. Serve 8 persons. 

Mrs. F. G. Smyth 



MAPLE WHIP 

V-2 C sugar 4 T cornstarch 

1 C maple sugar 2 eggs 

2 C water 

Beat yolks, add to water, sugar and cornstarch. Add whites 
when almost cool. 

C. C. 

MARASCHINO RICE CUPS 

y 2 lb. rice % t salt 

1 qt. milk a /s C hot water 

V 2 t vanilla 2 T gelatine 

V\ C sugar % pt. whipped cream 

y& C Maraschino cherries 1 T almonds 

Cook rice in milk, dissolve gelatine in hot water, add vanilla, 
sugar, salt and gelatine to rice, when cool fold in the cream, cher- 
ries cut in two and cut blanched almonds, press into ramekins 
and pour maraschino over each, serve with whipped cream. 

MARASCHINO RUSSE 
1 C Maraschino cherries % C nuts 

Flavor Charlotte Russe with Maraschino and fill with Mara- 
schino cherries, sprinkle nuts on top. 

MARSHMALLOWS TOASTED 

Have long sharp pointed stick and run through marshmal- 
lows. Holding over coals or fire and turning stick continually. 
Do not burn and marshmallows will be brown and soft. Eat at 
once. 



-178— 



MERINGUES AND WHIPPED CREAM 

3 egg-whites 1 t vanilla 

1 C powdered sugar 

Beat egg-whites, add sugar, gradually, then vanilla. Put oil- 
ed paper in a pan, drop meringue on paper, bake in a moderate 
oven one hour and a half. Lift with cake turner, being very care- 
ful not to break. Put two together, whipped cream between and 
on top. You can serve just one person with whipped cream on 
top. This will serve four. 

Helen Brooks Hall 

MARSHMALLOW DELIGHT 

Soak 1 pound of marshmallows in 1 pint of heavy cream 
over night. In morning whip until thick, then add % pound 
chopped almonds and 5 slices of Hawaiian pineapple cut fine. 
Serve in parfait glasses with whipped cream. Decorate each 
glass with bits of marshmellows, maraschino cherries and angel- 
ica. 

Mrs. Oak Throckmorton 

MOONSHINE 

6 egg-whites 3 large peaches 

12 T powdered sugar 

Beat the egg-whites to a stiff froth and gradually add the 
sugar, beating not less than 20 min. Then beat in the peaches, 
which have been cut in tiny pieces. Set on the ice till thorough- 
ly chilled and serve with whipped cream which has been sweet- 
ened and flavored with vanilla. 

Mrs. L. C. Jackson 

MINT DRY 

Pick before it blossoms and wash and lay out on paper ana 
put in attic when dry, put in glass jar. 

Mrs. J. M. Whitney 

MINT LEAVES 

1 G leaves 1 C water 

1 C sugar 

Boil to a soft ball. Add leaves, do not stir until thick. Then 
stir with fork carefully. 

Mrs. Finley Ross 

MOONSHINE 

6 egg-whites 1 t vinegar 

1 C sugar 1 t vanilla 

Beat whites very stiff, add sugar, gradually then me vinegar 
and vanilla. After all the ingredients are in, stir as little as pos- 
sible. Paper the can, do not grease. Have the oven hot when 

—179— 



you put it in but bake slowly about 20 min. Serve with whipped 
cream. Put grated maple sugar on top of the whipped cream. 
Moonshine is hard to make and also expensive, but when made 
right it is delicious. Everything is in the baking. 

Helen Brooks Hall 

NIAGARA FOAM 

6 egg-whites 15 T fine sugar 

3 C apple pulp 

Press cooked apples through sieve and chill. Beat eggs 
stiff, mix all together and chill, serve in sherbet glasses with 
whipped cream on top and green candied fruit. 

NUT RINGS 

1 C sugar V2 t rose extract or lemon 

2 T water 2 C pecans 

Boil sugar and water 5 min. Stir into this pecans cut in half, 
remove and stir constantly until each nut is covered. Remove 
to buttered pans and cool. Do not stir until nuts are added. 

NUT STICKS 

1 C brown sugar *4 t B. P. 

2 eggs well beaten 1 C nut meats cut small 
Vs t salt 

Bake in a slow oven 20 min. Cut in sticks. Serves 8. 

Mrs. F. G. Smyth 

' ORANGES BAKED 

Use thin skinned oranges. Cut the tops off % down, pull 
out the pith and fill the cavities with four T of sugar to each 
orange. Put the fruit in a casserole, fill a fourth full of water, 
cover and bake till they are tender. Remove from oven and 
make a sauce of the juices in the pan by stirring in 2 T of corn- 
starch, moistened with cold water. Put a half t of butter on the 
top of each orange. Pour the sauce over them and return to the 
oven uncovered to brown. Serve hot. 



ORANGE DESSERT 

1-3 box gelatine 1 lemon, juice 

1-3 C cold water 1 C orange juice and pulp 

1-3 C boiling water 3 egg-whites 

1 C sugar 

Soak gelatine in cold water until soft, then pour over it tne 
boiling water. Add sugar, juice of lemon and juice and pulp of 
orange. Set on ice until it begins to harden, then add the egg- 
whites beaten. Beat all together until light and stiff. Put in 
cups to mold. 

C. C. 



—180- 



ORANGE FLOAT 

1 pt. milk 1% T cornstarch 
% C sugar 1-10 t salt 

2 'eggs 2 oranges 

Place nearly the pint of milk on stove, when it reaches boil- 
ing point, stir in the two egg-yolks, cornstarch, sugar and salt, 
which have been well mixed with several T milk. Let this boil 
good stirring it. Remove from fire and while this cools a minute 
or two, grate just a little rind in dish then add the diced oranges. 
Now pour the custard over the oranges and place on top the nice- 
ly beaten whites, which have been sweetened with four T sugar 
and flavored with the grated rind or any extract. Serve cold. 

Mrs. Rorabaugh 

ORANGE HAMRURG 

1 large orange 3 eggs 

1 C sugar 

Cook in double boiler, serve with cream. 

. PEACHES BAKED 

8 peaches 8 T sugar 

32 cloves 2 t butter 

Select fine peaches. Place in boiling water 3 min., then 
plunge into cold. Remove skin. Leave whole and stick cloves 
into peaches. Place in deep bake dish, sprinkle with sugar and 
dots of butter. Add boiling water and bake in moderate oven. 
Nuts may be added if desired. Apples and pears are good bak- 
ed this way. 

PEACH RALLS 

6 peaches % C pecans 

n /2 C Maraschino cherries 

Pear and roll in sugar, then in chopped nuts and chopped 
cherries. Set on ice when cold serve in a scooped out dish of al- 
mond ice cream or whipped cream. 

PEACH PUFFS 

Pare and halve fresh ripe peaches. Beat two egg-whites to 
a stiff froth, add 2 T powdered sugar, y 8 t salt, 1 t vanilla. Heap 
the meringue in the peach cases, brown in a quick oven and serve 
cold with cream. 

Mrs. G. M. Whitney 

PARADISE PUDDING 

^4 lb- blanched almonds chop- 1 doz. marshmallows cut fine 

ped Y 2 doz. macaroons cut fine 

2 doz. candied cherries cut 1 pkg. lemon jello 
fine 1 pt. boiling water 

When cold whip and add 1 C whipped cream, % C sugar in 
cream. Pour over the above mixture, stir until firm. 

Teresa L. Comley. 

—181— 



PINEAPPLE DESSERT 

1 can pineapple, diced 1 C juice and water 

1 C sugar 1 T butter 

Boil 10 min. 

FILLING 

2-3 C sugar 2 t B. P. 

i/ 2 C milk 

Flour to make a stiff batter, drop a spoonful at a time over 
top. Bake 20 min. Serve with whipped cream. 

Mrs. Henry Lassen 

PEACH SOUFFLE 

6 peaches uncooked 6 egg-whites 

1 C powdered sugar 

Peel and run peaches through ricer, stir in sugar, and whip 
eggs very light. Mix together and turn into dish. Bake 10 or 15 
min. 

PEARS IN CANTALOUPE 

3 cantaloupe 12 pears 

Juice 1 lemon % C sugar 

Cut cantaloupe in halves, fill each case with sliced pears, and 
sprinkle with lemon juice and sugar. 



PEERLESS DESSERT 

1 box gelatine 1 lb. marshmallows 

1 can sliced pineapple 1 lb. white grapes 

y 2 lb. blanched almonds % C Maraschino cherries 

Slice marshmallow, slice grapes, chop cherries, cut almonds. 
Put together with y 2 pt. whipped cream and serve with whipped 
cream. 

Mrs. C. W. Brown. 

PINEAPPLE MERINGUE 

1 doz. Lady Fingers or slices of 2 T flour 

sponge cake 1 C sugar 

1 can grated pineapple 3 eggs 
2% C milk ^ 

Line a baking dish with the cake, cover this with the pine- 
apple. Make a cream as follows: milk, flour, sugar, egg-yolks, 
cook in a double boiler, stirring all the time to prevent lumps. 
Flavor if desired, pour over cake and pineapple. Beat whites 
into stiff meringue, put over top. Place in oven and brown. 

Mrs. J. H. Black 



-182- 



POTATO CRUST FOR DUMPLINGS 

1 G mashed potato 2 T butter 

1 C milk !/4 t salt 

1 egg V 2 C flour 

V 2 t B. P. 

Mix well, roll, cut and drop around apple, peach or any kind 
of fruit. Steam or bake, use more flour if necessary to roll well. 

SAUCE FOR ABOVE 

% C butter V 2 t vanilla 

% C sugar V 2 t cinnamon 

Cream butter and sugar, add flavor and chill in ice box. 

PRUNES 

Prunes cooked and seeds removed and stuffed with pecans, 
served with whipped cream or ice cream. 

PRUNE BUTTER 

1 qt. prunes 1 t allspice 

1 t cinnamon 1 t cloves 

1 C sugar 

Soak overnight, stew until tender, let cool, run through col- 
ander, add sugar and spices, boil all together y 2 hr. 

STEWED PRUNES 

Y 2 lb. prunes 4 blades of mace 

1 qt. water 1 t lemon juice 

y 2 C sugar 

Wash prunes, soak overnight in cold water and sugar, boil 
in same water with Mace and lemon juice until tender. 

PRUNE WHIP 

1 lb. prunes y 2 box gelatine 

1 C sugar y 2 t vanilla 

Wash the prunes thoroughly and soak over night. In the 
morning cook until tender; remove the stones; cut into small 
pieces. Add sugar, gelatine after it has been soaked in a % 
C water to the juice in which the prunes have been cooked, put 
on stove and let come to a boil, pour over prunes and mold, serve 
with whipped cream. Mrs. Ralph Millison. 

RAISIN PUFFS 

1 C flour 1 C raisins 

2 t B. P. % t salt 
% C sugar 1 egg 

4 T butter 1/2 C milk 

Beat egg thoroughly. Divide into 6 jelly glasses. Place in 
steamer. Tie cloth over steamer, cover so water will not drip 
into puffs. Water under steamer must boil before placing glasses 
in and enough water so as to not add water, steam 1 hr. Serve 
with hard sauce. Mrs. Geo. Whitney. 

—183— 



REFRIGERATOR CAKE 

1 lb. macaroons % doz eggs 

y 2 lb. almonds blanched and 1 lb. powdered sugar 

broken not too fine 1 t vanilla 

y 2 lb. butter 

Cream butter and sugar thoroughly, add beaten yolks, then 
broken nuts, lastly beaten whites — very stiff — then vanilla — 
beat mixture well. Crumble macaroons and cover the bottom 
of square cake pan — line first with oiled paper — then a layer of 
the above mixture and repeat until ingredients are used. Put 
in the refrigerator and let stand 30 hrs. Then melt a couple of 
squares of Bakers unsweetened chocolate and pour over top — 
serve in squares with whip cream — this serves 16 good portions. 

-Mrs. F. G. Smyth. 
RHUBARB 

2 lbs. rhubarb 2 C sugar 

Rhubarb and cut into small pieces — put into double boiler 
with 2 C of sugar and let boil until tender. 

Mrs. W. E. Stanley. 

RHUBARB— ESCALLOPED 

2 C rhubarb 1 C sugar 

3 C bread crumbs 

Escallop with buttered bread crumbs, putting a layer of 
each. Last layer bread crumbs. Bake in slow oven 30 min. 
Serve with meats. Mrs. G. M. Dickson. 

RICE AND APRICOTS 

3 C cooked rice 1 can apricots 

V. C sugar y 2 pecans or any nuts pistachio 

1 C double cream 

Cook rice until dry — pour in large dish and cover with apri- 
cots not using the juice. Then on top of this, pour stiff whipped 
cream, sugared, covering all with chopped nuts. Serve cold. 

SALTED NUTS 

1 lb. nuts 1 pt. water 

V-2 C salt 

Boil nuts and salt in water 8 min. drain, grease pan with 
either butter or olive oil and brown in slow oven. 

Mrs. R. E. Spanger. 

SHORT CAKE DOUGH 

iy 2 C flour 1 t B. P. 

1 T sugar Milk 

1 T butter 1 egg 

Berries 

Mix ingredients, add milk enough to make a drop batter, 
last add beaten egg. If your wish to serve individual cakes, bake 
in gem pans, cut in two, butter. Pour crushed berries over and 
sauce. C # c 



-184— 



SAUCE FOR SHORT CAKE 

2 C sugar V 2 C water 

Whipped cream 1 T whipped cream 

Boil to a syrup, add cream — add this when serving the short 
cake. 

Mrs. Smyth. 

SNOW BALLS 

V 2 C butter 2 t B. P. 

Y 2 C sugar % C milk 

2 C flour 2 egg-whites 
% t salt 

Cream sugar and butter together. Add milk and flour and 
B. P. and salt. Lastly, the beaten egg-whites. Steam 25 min. in 
individual cups. 

THE SAUCE 

Make a hard sauce. Crush strawberries or red raspberries, 
mix with hard sauce or jam can be used. 

Mrs. Geo. Steel. 

SNOW CREAM 

4 egg-whites 1 t vanilla 

4 T powdered sugar 1 pt. whipped cream 

Beat the whites of eggs until foamy, then add gradually 
powdered sugar, beating all the while, then beat until stiff enough 
to stand alone. Add vanilla and stir in carefully whipped cream. 
Serve in small glasses. Enough for 8 persons. 

C. C. 

SNOW SOUFFLE 

4 eggs V 2 t vanilla 

2 T sugar 1 C whipped cream 

Beat the whites of eggs to a stiff dry froth and beat in gradu- 
ally the sugar, add vanilla, add well beaten yolks then fold in 
carefully the cream. Turn into quart pudding dish lightly but- 
tered and bake in hot oven 12 min. Serve at once — it will fall. 

SNOW PUDDING 

1 pt. boiling water % C sugar 

Three T corn starch wet in a little cold water, let cook a few 
min. until perfectly clear, stirring constantly. Take from stove, 
add juice of half lemon, then beat slowly into stiffly beaten 
whites of 3 eggs. Pour into individual molds. 

SAUCE 

3 egg-yolks 1 C milk 
1 C sugar 1 t vanilla 

Cook milk to boiling point in double boiler, add beaten eggs 
and sugar. Cook until a smooth custard. This will serve 8 
people. Mrs. Erwin Taft. 



—185— 



STALE CAKE 

Cover stale cake with enough milk to moisten and bake. 
Make sauce of eggs beaten separately and sugar. 

FORMULA FOR SAUCE 

3 eggs 1 C sugar 

Mrs. P. C. Lewis. 

STRAWBERRIES— ESCALLOPED 

1 pt. cream 1 pt. pineapple 

1 pt. strawberries % C powdered sugar 

Escallop Strawberries— whip the cream to a stiff froth. 
Arrange on the bottom of a glass dish a layer of pineapple, add 
a sprinkling of powdered sugar and cover with the whipped 
cream, make another layer with the strawberries, sugar and 
cream. So continue the alternate layers until all are used and 
there is a pyramid of fruit with strawberries last. Heap the 
cream on top and keep on ice until ready to serve. 

• STRAWBERRY SHORT CAKE 

2 qts. berries to 1 C sugar 

Wash and pick off stems — cut each berry in two, add % C 
of sugar and let stand on ice 2 hrs. 

STRAWBERRY SUNSHINE 

Prepare as for short cake and place between layers of sun- 
shine cake. A bountiful supply of stiff whipped cream served 
on top and between each layer. 

CRUST 

1 C milk y 2 C lard and butter 

2 T flour 1 T B. P. 
% C flour y s t salt 

Mix flour, salt and B. P. and shortening. Add sugar and milk. 
Stir, turn on floured board, bake in large biscuit pan, butter — 
cut in 4 parts and place berries between each layer. 

STRAWBERRY WHIP 

1 qt. strawberries 1 qt. cream 

2 C sugar 1 C water 
1 box gelatine 

Dissolve gelatine in water and heat; when cool add whipped 
cream. When it begins to harden, add sugar and crushed ber- 
ries. Fill individual glasses, cover with whipped cream and 
whole berries. 

Mrs. 0. D. Barnes. 



TORTION TART 

6 egg-whites 1 T vinegar 

1 C sugar 1 t vanilla 

Beat eggs stiff and add sugar and vanilla. Have 2 pans 
greased with butter, very slow oven. 



FILLING 

1 pt. whipped cream 1 C maraschino cherries 

1 C nuts % C sugar 

Cut nuts and cherries, mix with cream and sugar. Put be- 
tween layers of tart. 

UNIVERSITY PUDDING 

Dissolve gelatin in cold water, beat egg-yolk and 3 T of sugar 
together, add 2 G of milk. Beat and cook till begins to thicken. 
Add gelatine, let cool — add the beaten egg-whites. When about 
to congeal, add the fruit and turn into molds. 

FORMULA 

1 T gelatine 3 T sugar 

1/2 C water 2 C milk 

3 eggs 1 C any kind of fruit 

Mrs. J. H. Aley. 

WASHINGTON CREAM PIE 

Crust 1 C flour 

6 eggs 1 C sugar 

1 t vanilla 2 t lemon juice 

Beat egg-yolks very stiff, add sugar, vanilla and lemon juice. 
Beat whites very stiff, fold half the whites into yolk mixture 
then half the flour, then remainder of whites and rest of flour. 
Bake into 4 pie crusts. 

FILLING 

1 T lemon juice y 2 C flour 

2 C milk 1 C butter 

2 eggs iy 2 t vanilla 

Beat eggs very light, add sugar, flour and y 2 C milk and beat 
until perfectly smooth. Put 1% C milk in double boiler when 
scalding hot add above mixture. Beat till smooth. When cool 
add vanilla and lemon juice. Chopped nuts may be added. 

—187— 



WICHITA SPECIAL 

iy 2 pt. cream 1 C powdered sugar 

6 eggs 10 T grated chocolate 

2 T corn starch 12 bitter almonds 

1 t rose water % t vanilla 

1 oz. citron 4 oz. sweet almonds 

Fruit Charlotte over in double boiler, boil cream over slow 
fire stir in slowly the well beaten egg-yolks with corn starch, 
cook 10 min., stirring constantly, then divide mixture. To one- 
half add melted chocolate, simmer 3 min., take off fire and cool, 
then blanch bitter almonds and sweet almonds and pound in 
mortar with enough rose water to make a smooth paste. Add 
finely chopped cirton and powdered sugar and stir these into 
the other one-half of cream mixture, simmer 3 min., set aside 
to cool and add 14 T vanilla. Cut a large Angel Food cake in 
slices crosswise half in. thick, spread 1 slice thickly with the 
chocolate cream. Put another slice on top of this and cover with 
the almond cream; dot this alternately, piling them evenly on 
a china dish until all ingredients are used, arrange in form of 
Angel cake before it was cut. Have ready 6 egg-whites stiffly 
whipped, add 6 T powdered sugar and with a spoon heap this 
all over top and sides of cake, then sift powdered sugar over 
and brown in oven, and use any preferred cake icing on top. 



—188- 



FROZEN DESSERTS 



Almond Ice 

Angel Parfait 

Apple Whip 

Apricot Ice Cream 

Apricot Mousse 

Baked Alaska 

Baked Apple Ice Cream 

Banana Sherbet 

Biscuit Glace 

Bisque Ice Cream 

Blackberry Mold 

Cafe Parfait 

Cannon Balls 

Cantelope Ice Cream 

Cantelope Ice Cream 

Caramel Ice Cream 

Caramel Ice Cream 

Caramel Sauce, Plain 

Caramel Syrup 

Caramel Nut Sauce 

Cherry Ice 

Cherry Mousse 

Cherry Parfait 

Chilled Fruit 

Cranberry Sherbet 

Chocolate Sauce for Ice Cream 

Chocolate Sauce Smooth 

Custard Soft Boiled for Ice 

Cream 
Chocolate Mousse 
Coffee Mousse 
Cranberry Ice to serve with 

dinner course 
Date Ice Cream 
Delmonico Ice Cream 
French Ice Cream 
Frozen Roll 
Fruit Milk Sherbet 
Ginger Ice Cream 
Golden Rod Parfait 
Lemon Ice 
Lemon Ice 
Lemon Punch 
Maple Mousse 
Maple Mousse 
Maple Ice Cream 
Maple Parfait 
Maple Sugar Sherbet 
Milk Sherbet 
Meringue Glace 
Nesselrode Pudding 
Nut and Raisin Ice Cream 



Mrs. G. M. Dickson. 



Mrs. Sp angler. 

Mrs. Robert Campbell 



Mrs. Robert B. Campbell. 



Mrs. Gilbert Tucker. 
C. C. 



Mrs. J. H. Black. 
Mrs. Henry Lassen 



Mrs. Ralph Millison. 
C. C. 



Mrs. A. C. Jobes. 



Mrs. Charles Smyth. 
Mrs. W. E. Stanley. 
Mrs. A. O. Rorabaugh. 
Mrs. Oak Throckmorton 
Margaret Long Stanley 
Mrs. Howard Norton 
Helen Brooks Hall 
Mrs. G. M. Dickson 
Mrs. Will Dixon 



-192- 



Orange Cream Sherbet 
Orange Mousse 
Orange Souffle 
Peach Bombe 
Peach Cream 
Peach Melba 
Peach Parfait 
Pineapple Frozen 
Pineapple Ice 
Pistachio Ice Cream 
Pudding Frozen 
Pyramids 

St. Patricks Ice Cream 
Strawberries Frozen 
Strawberry Mousse 
Strawberry Mousse 
Strawberry Parfait 
Strawberry Sherbet 
Strawberry Ice 
Soldier Boy Coupe 
Sour Ice Cream 
Thanksgiving Ice Cream 
Three Sixes 
Yellow-Moose 
Vanilla Ice Cream 
Whipped Cream Sauce 



• Mrs. J. H. Black. 

Mrs. Will Dixon. 

Mrs. A. 0. Rorabaugh. 
Mrs. C. W. Brown. 

Mrs. A. O. Rorabaugh. 
Mrs. B. H. Campbell. 
Mrs. M. Murdock 

Mrs. S. S. Noble 
Mrs. C. V. Ferguson. 



-193— 



FROZEN DESSERTS 

Rombes are molds lined with water ice and filled with 
cream Parfait or Mousse and packed in freezer 4 hrs. 

Riscuits are partly frozen yellow Parfait to which egg- 
whites are added, then packed in small boxes or molds in 
freezer for 2 or 3 hours. 

Coupes are served in tall stemed glasses filled with a layer 
of ice cream, ice and whipped cream, with a bit of fruit on top 
or nuts may be added. 

French Ice Cream is frozen custard. 

Ice Cream is stirred while freezing. Mousses and parfait 
are frozen without stirring. 

Ices are made from fruit juices, sweetened, and water added, 
sometimes egg-whites are added. 

Mousse is frozen without stirring the freezer. It is simply 
whipped cream flavored and molded. It takes a long time to 
harden — 4 hrs. It must not be stirred or the Mossy effect is lost. 

Parfaits are composed of fruit juices sweetened, egg-yolks, 
or whites and whipped cream, packed, not stirred. 

Sherbet or Sorbets. The same as water ice with egg-whites 
added. 

Souffles, are composed of fruit or flavoring sweetened, 
whipped cream and gelatine, molded packed and not frozen 
as hard as other creams. 

Frozen Fruits. 

Fruits may be frozen whole or run thru sieve and sugar ad- 
ded. Packed in ice 1 hr. are delicious. Skins should be re- 
moved. 

Rerries should be hulled and sugared. Rananas should be 
sliced and peeled — add cinnamon and sugar. 

Peaches and Pears should be peared. Stones or seeds re- 
moved and sugared; halved. Watermelon or Cantaloupe cut in 
squares or slices, or round balls, sprinkle with a little salt. 

Iced Fruits may be dipped first in beaten egg-whites, then 
in sugar. Repeat the process then pack in freezer and surround 
with ice 3 hrs. 

Fruit sauces for ice cream, Mash and sweeten to taste 
strawberries, raspberries, blueberries, cherries, peaches, pine- 
apple or other fruits and serve over ice cream. 

HOW TO PACK THE FREEZER 

"The freezer must be packed carefully and accurately. Have 
ready a basket or a pan of ice finely and evenly crushed, a box 
of coarse rock salt and a dipper or "a saucepan holding about a 
pint. Place three evenly measured dippers of crushed ice in 
the freezer tub, packing it down firmly. Over this put one 
evenly measured dipper of rock salt. Repeat until the careful- 
ly measured layers of ice and salt reach to a place on the can 
higher than the mixture inside. This proportion of three parts 
of ice to one part of salt has proven to be the best for getting 
a fine-grained ice cream. Do not put in your ice and salt with- 

—194— 



out measuring and then expect to get a perfectly frozen product. 
"The freezer may be left for about five minutes after being 
packed while the ice begins to melt and the mixture becomes 
chilled. When the ice and salt have begun to work, it is time to 
turn the crank. Begin by turning it very slowly. A slow song on 
the phonograph makes a good accompaniment, for the slower 
the freezer crank is turned for the first 10 min. the finer grained 
will be the product." 

FREEZING 

Water ices should be frozen slowly. If milk is ice cold, 
fruit juice will not curdle it when added. Turn slowly at first 
then increase speed. Cream will be coarser grained if freezer is 
over % full. 

ALMOND ICE 

6 T Almond Paste 1 egg-white 

V2 C hot water 3 drops vanilla 

1 1/2 C cold water 

Dissolve Almond Paste in hot water until smooth. Add egg 
beaten until stiff, then cold water and flavor. Freeze. 



ANGEL PARFAIT 

% C sugar 2 C whipping cream 

% C water 1 T vanilla 

2 eggs 3 T whipped cream 

Boil sugar and water 3 min. Pour boiling syrup over stiffly 
beaten egg-whites, beaten continually, whip cream stiff — add 
vanilla, beat all together and freeze. Serve in parfait glasses 
with a layer of parfait and then whipped cream alternate, top- 
ping with candied cherry and preferred flavor; or berries or 
fruit may be used. 



APPLE WHIP 

2 egg-whites Feat egg-whites stiff. 

x /-2 C apple sauce Add apple sauce 

% C syrup Pack and freeze. 

APRICOT ICE CREAM 

1 can apricots V2 C sugar 

1 C whipped cream 

Cook sugar and water 5 min. A^M strained apricots and 
add enough water to make 4 C in all. Then add whipped cream. 

Mrs. G. M. Dixon. 

APRICOT MOUSSE. Same as Cherry 
—195— 



BRICK BAKED ALASKA ICE CREAM 

1 qt. ice cream 1 very hot oven 

4 egg-whites 

Place cream on very cold platter, have eggs beaten very 
stiff and cover ice cream entirely. Have oven at maximum 
temperature and let remain 5 min. Remove and serve at once. 
Is only a success if done quickly in a very hot oven. Macaroons 
may be ground and placed on top before serving. 

BAKED APPLE ICE CREAM 

Bake and run apples thru sieve and add sugar and cream, 
cinnamon and lemon juice. 

Formula : 

6 apples V-2 t cinnamon 

1 qt. cream 2 T lemon juice 

1 C sugar 

BANANA SHERBET 

3 oranges 1 C sugar 

3 lemons V2 C water 

3 bananas 1 C cream 

To the juice of the lemons and oranges, add the mashed 
bananas, sugar and water, when partly frozen, add the cream. 

Mrs. Spangler. 

BISCUIT GLACE 

2 C hot water 6 egg-yolks 
2 C sugar 1 pt. cream 

Boil the water and sugar together until it threads, add the 
beaten egg-yolks, cook 1 min. and beat until cold. Chill in 
freezer and add 1 pt. cream whipped dry, freeze and then pack 
in salt and ice. Flavor to taste. 

Mrs. Robt. B. Campbell. 

BISQUE ICE CREAM 

Is made by the addition to any ice cream of dried and ground 
crumbs of any kind of cake. 1C to the qt. added last. 

BLACKBERRY MOLD 

1 qt. blackberries 6 T whipped cream 

2 T water 1/0 t salt 
V2 C sugar 

Stem and mash berries in the water and sugar — mix with 
cream and freeze 4 hrs. 



—196- 



CAFE PARFAIT 

V2 C clear strong coffee % C sugar 

1 pt. whipped cream 

Add the coffee to the whipped cream, also the sugar, and 
whip until stiff enough to keep in shape. Then pack in freezer 
or tin can with equal parts salt and finely crushed ice. 

Mrs. Roht. B. Campbell. 

CANNON BALLS 

Freeze cream very hard. Dip out in form of balls with a 
round scoop — roll in pulverized toasted macaroons. 

CANTALOUPE ICE CREAM 

Add to 1 qt. French Ice Cream, 2 C mashed cantaloupes or 
muskmelon and % t vanilla. 

CANTALOUPE ICE CREAM 

Ice cream served in % of a cantaloupe, ice cold. 

CARAMEL ICE CREAM 

Y 2 C granulated sugar 3 pts. cream 

1 pt. milk 1 C sugar 

Melt the % C of sugar in an iron skillet and when boiling, 
and smoking hot, pour into it the boiling milk. Stir or it will 
crystallize. Set aside to cool, and then add 1 C sugar and 1 qt. 
cream, mix well and freeze. Remove the dasher, stir in the re- 
maining pt. of cream whipped stiff, cover tightly and pack with 
ice and salt. 

Mrs. Gilbert Tucker. 

CARAMEL ICE CREAM 

1 pt. milk 1% t grated chocolate 

1 pt. cream 1 C sugar 

3 eggs y 2 C water 

Dissolve sugar with water, then — not touching it — let boil 
to a golden brown, scald the milk and turn slowly on beaten 
eggs, add chocolate and cook in double boiler, stirring till cus- 
tard coats the spoon, then add hot caramel, when cold add 
cream whipped. Freeze. C. C. 

CARAMEL SAUCE— PLAIN 
May be made without the nuts. 

CARAMEL NUT SAUCE 

1 C sugar . 1 C pecans 

% € boiling water 3 T cream 

Cook sugar until it browns; add boiling water, then broken 
pecans and cream. 



-197- 



CARAMEL SYRUP 

1 C boiling water 1 C sugar 

Put sugar in hot stew kettle and stir with wooden spoon un- 
til sugar is melted — add boiling water and simmer. 

CHERRY ICE 

1 can cherries 1 C sugar 

2 C water 1 lemon 

Boil water and sugar 10 min., then cool, add lemon juice 
and cherries chopped fine and juice. Freeze. 

CHERRY MOUSSE 

2 C cherry juice 1 t lemon juice 

1 T boiling water 1 C sugar 

2 C whipped cream 

Mix same as chocolate mousse, adding sugar to fruit before 
cream is added. 

CHERRY PARFAIT 
Same as Strawberry Parfait. 

CHILLED FRUIT 

1 small bottle of red cherries 2 slices of pineapple 
Yo lb. white grapes — seeded 1 C pineapple juice 

2 oranges — large 2 T sugar 

Cut oranges and pineapple in small pieces, add sugar to pine- 
apple juice and boil to a syrup. Pour over fruit. Put in freezer 
and pack with ice, not salt. Serve in sherbet glasses. 

Mrs. J. H. Black. 

CRANBERRY SHERBET 

1 qt. stewed cranberries which have been put through a 
colander. Add the juice of 3 oranges and 1 lemon and 1 lb. 
sugar. Pack and freeze to a mush then stir in the stiffly beaten 
whites of 2 eggs. Finish freezing. 

Mrs. Henry Lassen. 

CHOCOLATE SAUCE FOR ICE CREAM 

2 squares of chocolate % C sugar 

iy 2 C milk or 14 T mint 

V2 t vanilla 

Boil 5 min., can and set in ice box. This can also be used 
for an iced chocolate drink by adding cream. 



-198- 



CHOCOLATE SAUCE— SMOOTH 

1-3 C cocoa 2 C sugar 

1 C boiling water % t vanilla 

Dissolve cocoa in boiling water, add sugar, boil 5 min. Cool 
and add vanilla. Seal in jar and keep cool. Makes 1 pt. and 
keeps indefinately. Is good to use for cold chocolate drink, by 
adding cream. 

All Mousse is made the same. 



SOFT BOILED CUSTARD USED AS ICE CREAM - 

1 C milk 2 T sugar 

1 egg Vs t salt 

10 drops vanilla 

Heat milk scalding hot in double boiler. Add sugar and 
salt to egg and beat moderately. Pour hot milk slowly in to egg. 
Return to double boiler, cook, stirring constantly until spoon 
when lifted from mixture is coated. Add vanilla after custard 
is cooked. When cold add 1 C double cream. For 6 pts. ice 
cream uses 6 times above recipt and 4 C maple syrup or caramel- 
ized sugar and 6 C of double cream. 

Mrs. Ralph L. Millison. 

CHOCOLATE MOUSSE 

1 qt. cream 1 T boiling water 

2 squares chocolate 1 C sugar 

Whip cream, melt chocolate in water, add sugar, boil and 
stirring, pour over whipped cream cold, mix and freeze. 



COFFEE MOUSSE 

1 pt. cream 14 C sugar 

% C coffee, strong 

Stir together after whipping the cream, then turn into mold, 
cover with oiled paper and pack in ice and salt. 4 to 1, cover 
tightly with newspapers. Freeze 4 hrs. Serves 6 people. 

C. C. 

CRANBERRY ICE 

To serve with dinner course. 

3% C water 1V 2 G sugar 

1 qt. cranberries 

Cook cranberries with water. Strain, add sugar. Set aside 
to cool, freeze. This will be a good half gallon when frozen, add 
the juice and rind of one lemon if liked. 



DATE ICE CREAM 

5 eggs 1 t vanilla 

1 C sugar 2 C milk 

1 qt. cream V2 C dates 

Beat eggs, add sugar, milk, vanilla and rich cream. Chop 
dates very fine, mix well and freeze. 

DELMONICO ICE CREAM 

1 pt. milk 1 pt. cream 

5 eggs 1 t flavor 

1 C sugar 

Make milk, eggs and sugar into a cooked custard, add cream 
and flavor and freeze. 

FRENCH ICE CREAM 

1 C sugar Vi t salt 

1 C scalded milk 1 t butter 

l a /2 C whipped cream 3 egg-yolks 
1 T flavoring 

Pour milk over beaten egg-yolks, sugar and salt, cook 5 
min. Add butter, if lumpy or coarse strain thru sieve and beat 
until cold. Add whipped cream and flavor. 

FROZEN ROLL 

1 qt. plain ice cream % C almonds 

% C pistachio nuts % C raisins, seeded 

Make ice cream by any desired plain recipe, reserve 1-3 for 
the center of the roll, flavor the remainder with nuts pounded 
to a paste. Line mold with this mixture. To the other reserved 
plain cream add raisins, ground and sweetened and fill the 
center of the roll with this — cover the top with the lining mix- 
ture. Pack in salt and ice 4 hrs. 



FRUIT MILK SHERBET 

3 qts. milk 1 small can pineapple, grated 

6 lemons 1 pt. canned cherries 

2 pts. sugar 

Squeeze the juice of lemons in sugar, put on stove until dis- 
'solved, take off and cool, add pineapple and cherries. Put the 
milk in freezer and turn crank until cold or chilled then add the 
sugar, lemon juice, cherries, and pineapple. 

Mrs. A. C. Jobes. 



-200- 



GINGER ICE CREAM 

1 C milk 1 C sugar 

3 C whipped cream 1% preserved ginger 
1 T lemon juice 1 t vanilla 

Mix well together adding the ginger chopped very fine and 
freeze. 

LEMON ICE 
1 pt. sugar 4 lemons 

1 pt water 1 orange 

y± box gelatine 

Boil sugar and water to thin syrup. Dissolve gelatine in 
water. Add juice of lemons and orange and add enough water to 
make 2 quarts. 

Mrs. Charles Smyth. 

LEMON ICE 

6 lemons 1 orange 

4 C sugar 4 egg-whites 
6 C water 

Prepare the juices, sugar and water as for lemonade. Set 
in the ice box to chill for an hour or more. Freeze until it seems 
to turn a little hard. Now put in as quickly as possible the 
egg-whites which have been beaten to a stiff froth. 

Mrs. W. E. Stanley. 

LEMON PUNCH 

12 lemons 1 pt. grape juice 

4 C sugar 1 qt. tea 

4 qt. water x /o pt. mint leaves 

Eoil the sugar with 1 qt. of water, let it cool, add the grated 
rind of 2 and juice of all the lemons, add tea, grape juice, ice. 
Serve with a mint leaf in each sherbet cup. This will serve 60 
cups. Mrs. A. O. Rorabaugh. 

MAPLE MOUSSE 

6 whole eggs or yolks of 8 eggs 
1% cups of maple syrup 

Cook in double boiler until like custard. Let cool. Add 1% 
pints of cream whipped. Pack in ice and salt for 4 hrs. 

Mrs. Oak Throckmorton 

MAPLE MOUSSE 

4 eggs 1 C maple syrup 

1 pt. whipping cream 

Boil syrup 5 minutes and then add to beaten yolks. Put on 
stove and just heat. Cool. Beat whites stiff and add to them 
the whipped cream. Beat. Add to this yolks and syrup mix- 
ture. Mix well. Pack in mold 5 hours in cracked ice and salt. 
This makes almost a quart. Margaret Long Stanley. 



-201- 



GOLDEN ROD PARFAIT 

1 C sugar Vs t salt 

] /4 C water 5 egg-yolks 

1 T vanilla 2 C whipped cream 

Boil sugar and water 5 min. pour over beaten egg-yolks 
slowly, stirring — put in double boiler, add salt and cook until 
spoon is coated. Remove and beat until cold — add whipped 
cream and vanilla. Pack 4 hrs. 

Mrs. Charles Smyth. 



MAPLE ICE CREAM 

1% C maple syrup 2 C cream 

4 eggs 

Cook the syrup and the beaten egg-yolks together until thick, 
stirring constantly. When cold, add cream, and freeze, when 
nearly frozen, add the egg-whites. Will serve 6. 

Mrs. H. G. Norton. 



MAPLE SUGAR SHERBET 

8 egg-yolks 1 C maple sugar 

1 pt. whipped cream 

Beat egg-yolks thoroughly and pour over them boiling 
maple sugar, beating all the time to make it smooth, let cool, 
then add 1 pt. of whipped cream and freeze. 

Mrs. G. M. Dickson. 



MILK SHERBET 

4 lemons 1 C whipped cream 

1 C sugar 1 qt. milk 

4 egg-whites 

Grate yellow rind of one lemon into milk and let it come to 
boil, and cook 2 min. Cool and put into freezer, turn 2 min. then 
add sugar and lemon juice mixed. Turn until nearly frozen, then 
open and add egg-whites well beaten and whipped cream. Re- 
pack and turn until done. 

Mrs. Will Dixon. 



MERINGUE GLACE 

Divide egg-shaped Meringue into two parts, fill the centers 
with ice cream or mousse and put together to resemble egg. 

—202— 



NESSLRODE PUDDING 

i/o lb. almond paste V2 lb. candied fruit 

1 pt. cream 1 T vanilla 

1 pt. can pineapple 2 C water 
10 egg-yolks 1 C sugar 
30 small chestnuts or pecans M t salt 

2 T grape juice 

Boil sugar, water and pineapple juice 20 min. Blanch nuts 
and pound to a paste, rub almond paste smooth. Beet egg-yolks, 
stir into the syrup ; cook in double boiler until it thickens. Beat 
over pan of cold water 10 min. Mix nuts and paste with the 
cream. Add the candied fruit. Pineapple cut fine. Mix with 
cooked mixture. Freeze as Ice Cream. Garnish with whip 
cream and preserved cherries. 

NUT AND RAISIN ICE CREAM 

1 pt. cream 1 C raisins 

1 pt. milk 1 C pecans 

3 C sugar % t vanilla 

Grind raisins and nuts. Cover with milk and sugar and 
warm. Put cream in freezer. Freeze % and add mixture. 

ORANGE CREAM SHERBET 

2 egg-whites 2 C orange juice 
2 C sugar 1 orange 

2% boiling water % C lemon juice 

2% C double cream 2-3 C powdered sugar 

Cook sugar and water 5 min. Add the grated rind of 1 
orange, 2 C of orange juice and lemon juice, turn into freezer 
and freeze to a mush. Whip cream until stiff, add the stiffly 
beaten eggs and add to frozen mixture and finish freezing. 

ORANGE MOUSSE 

Juice 6 oranges 1 C minced pecans 

Juice 1 lemon 1 C sugar 

1% C whipped cream 1 T boiling water 

Add sugar to fruit before adding cream, mix, and freeze as 
for chocolate. 

ORANGE SOUFFLE 

6 oranges 4 eggs 

W2 C sugar 

Beat eggs separate and stiff. Cube oranges — add sugar, 
mix all together and serve as a breakfast dish. 

PEACH BOMBE 

Line a mold with peach ice and fill with vanilla ice cream, 
sprinkle chopped pecans thru and grated macaroons on top 
when ready to serve. 



-203- 



PEACH CREAM 

12 large peaches 1 pt. water 

2 C sugar 3 egg-whites, beaten 

Beat egg-whites. Rub peaches through a colander and stir 
all ingredients together. Freeze like ice cream. 

Mrs. J. H'. Black. 

PEACH MELBA— KANSAS 

Place halves of canned peaches cold, on a mound of ice 
cream placed on a round cut of sponge cake. Whip cream on 
top of sponge cake. Topping all with minced peaches and a 
maraschino cherry. 

PEACH PARFAIT 
Same as Strawberry Parfait. 

PINEAPPLE— FROZEN 

1 can grated pineapple or 3 lemons 

1 fresh pineapple grated 1 orange 

1 qt. water 1 egg-white 

2 C sugar 2 T powdered sugar 

Add % C sugar to the pineapple, cook slowly 20 min. re- 
move from the fire and cool. Boil water and remaining sugar 
with chipped rind of % lemon 10 min. Strain, when cold, add 
lemon and orange juice. Turn into freezer. When frozen, re- 
move dasher and add pineapple, then stir in egg-whites beaten 
to stiff meringue with the powdered sugar. Repack freezer and 
let stand for 1 hr. before serving. 

Mrs. Will Dixon. 

PINEAPPLE ICE 

1 can sliced pineapple 3 lemons 

1 qt. water 4 egg-whites 

3 C sugar 1 C cream 

Chop pineapple rather fine. Boil sugar and water 5 min. 
Cool. When cool add lemon juice. Put in freezer and when 
partly frozen add stiffly beaten eggs and 1 C of sweet cream. Any 
kind of fruit juice may be used, or nuts may be added chopped 
fine. If sour fruit add more sugar. 

PISTACHIO ICE CREAM 

4 C light cream or 1 C sugar 

3 C heavy 1 T flavoring — almond, vanilla 

1 C milk 1/4 t salt 

% C Pistachio nuts 1 C almonds 

coloring 

Chop the nuts fine — mix all the ingredients — color a deli- 
cate green and freeze. 

You can with good result substitute % C pecans and 1 T pista- 
chio for y 2 C pistachio nuts. 

Mrs. A. O. Rorabaugh. 

—204- - 



PUDDING— FROZEN 

1 pt. water 1 qt. cream 

1 lb. sugar Fruit 

6 egg-yolks Orange juice 

Nuts 

Boil water and sugar, add 6 egg-yolks beaten very lightly, 
beat over fire 1 min. Take from fire and beat until cold. Add 
cream and freeze. Add the fruit and nuts when it begins to 
freeze. 

Mrs. C. W. Brown. 

PYRAMIDS 

Freeze ice cream very stiff, scoop out with lifter that forms 
a cone shape and roll in finely chopped pecans or almonds. 

ST. PATRICK'S ICE CREAM 

6 C milk 2 egg-whites 

3 C sugar 1 egg-yolk 

1/2 C flour V 4 t salt 

2 C cream 3 C nuts — 1 pecan, 2 almonds 
1 t Pistachio Ex. 1 t almond ex. 

GREEN FRUIT COLORING 

Blend into a soft custard the sugar, flour, milk, eggs and 
salt by bringing 5V 2 C milk to the boiling point — add the re- 
maining y 2 C milk, sugar, flour, eggs and salt, which have been 
thoroughly mixed. Let all boil together for 3 min. Allow to 
cool, whip the cream and add flavor, color, add nuts, chopped 
fine and freeze. You have 3% qts. ice cream. 

Mrs. A. 0. Rorabaugh. 

STRAWBERRIES— FROZEN 

1 qt. strawberries 1 lb. sugar 
Juice 2 lemons 1 qt. water 

Add sugar, water and lemon juice to berries, let stand 2 hrs. 
Mash berries, mix thoroughly and freeze slowly or do not mash 
berries but just chill by packing in freezer 1 hr. 

STRAWBERRY MOUSSE 

2 C whipping cream 2 C mashed strawberries 
1 C powdered sugar 

Whip cream stiff, add sugar and berries, turn into a mold 
and cover with oiled paper — cover tight, pack in 4 parts ice 
and 1 part salt, let stand 3 hrs. Any preferred berries may be 
used. 

STRAWBERRY MOUSSE 

1 qt. crushed strawberries 1 C sugar 

1 pt. whipped cream 

Mix and pack in freezer 3 hrs. 

Mrs. B. H. Campbell. 



-205- 



STRAWBERRY PARFAIT 

1 C sugar Juice of one orange 

1 C mashed fruit 1 pt. heavy cream 

Vo C water 5 drops almond extract — 
2~egg-whites whipped 

Boil sugar and water until it threads and pour slowly, 
beating over the stiffly beaten egg-whites. Mix orange juice 
and fruit together and beat in the egg-white mixture. Stir 
quickly until cold and then stir in the cream and almond. Pour 
into a mold, cover with wax paper, and put on the lid. Pack in 
ice and salt for 4 hrs. If canned sweet fruit is used, use only 
% C sugar. 

STRAWBERRY ICE 

1 box berries 1 C water 

1 C sugar Juice of one lemon 

Crush the berries and run through sieve. Add sugar and 
water until dissolved. Cool, add to berries and juice of lemon 
and freeze. 

Mrs. M. Murdock. 

STRAWBERRY SHERBET 

1 qt. milk 1 2-3 pt. sugar 

1 pt. whipped cream 2 lemons, juice 

2% boxes strawberries Vi t salt 

SOLDIER BOY COUPE 

Fill tall glasses with alternate layers of vanilla cream, chop- 
ped cherries, whipped cream, topping all with a mound of 
cherries. A small flag stuck in the top makes a patriotic deco- 
ration. 

SOUR ICE CREAM 

I C sugar Juice 2 lemons 

l l A C sour cream 3 bananas 

Dissolve sugar in lemon juice, then mix with cream, whipped. 
Be careful not to whip enough to make butter. Beat in the 
bananas mashed. Freeze. 



THANKSGIVING ICE CREAM 

Scoop out the half of a pumpkin and fill with ice cream, 
colored with yellow vegetable coloring, stick in almonds to re- 
semble seeds, and serve on large platter with pumpkin vines. 

—206— 



THREE SIXES 

3 lemons 3 C sugar 

3 oranges 3 C water 

3 bananas 3 egg-whites 

To the juice of the lemons and oranges add the mashed 
bananas, sugar and water, when partly frozen add the egg-whites 
well beaten and freeze. 

Mrs. S. S. Noble. 

VANILLA ICE CREAM 

1 qt. cream 1 T vanilla 

1 pt. milk Mix and freeze 
1% C sugar 

YELLOW MOOSE 

7 egg-yolks 1 pt. heavy cream 

1 C powdered sugar 2 T strong vanilla 

Reat eggs well, then add powdered sugar and cook in a 
double boiler till thick — about 20 min. Stirring almost con- 
stantly. Add flavoring and cream whipped. Pack in salt and 
ice five hours. Will serve 8. 

Mrs. C. V. Ferguson. 

WHIPPED CREAM SAUCE 

2 T butter 1 t lemon juice 
% C powdered sugar 1 t vanilla 

1 egg 1 t cinnamon 

Cream butter and sugar, add egg beaten, vanilla and lemon. 
Then cream whipped, sprinkle cinnamon over top. 



-207- 



^PIES « 




PIES 



Apple Pie 
Apple Cobbler 
Apple Cream Pie 
Apricot Pie 
Banana Pie 
Blackberry Pie 
Boston Cream Pie 
Butter Scotch Pie 
Caramel Pie 
Cheese Pie 
Cherry Pie 
Chess Pie 
Chiffon Pie filling 
Chocolate Pie 
Chocolate Pie 
Currant Pie 

Custard Pie 

Custard Apple Pie 

Cream Pie 

Cream Pie 

Cocoanut Pie 

Delicious Pie 

Golden Sauce for Lemon Pie 

Gooseberry Pie 

Huckleberry Pie 

Lemon Pie 

Lemon Pie with Milk 

Lemon Pie 

Lemon Custard Pie 

Lemon Sponge Pie 

Loganberry Pie 

Macaroon Pie 

Meat Pie Crust 

Mince Meat 

Mince Meat 

Mock Cherry Pie 

Mock Mince Meat 

Napoleons 

Orange Pie 

Orange Pie 

Peach Custard Pie 

Pearless Lemon Pie 

Patties 

Peach Cobbler 

Peach Mint Pie 

Peach Pie 

Philadelphia Butter Pie 

Pie Crust 

Pineapple Pie 



Mrs. Robert B. Campbell 



Mrs. Ralph Millison 
Mrs. E. R. Spangler 
Mrs. Baldwin 

Mrs. B. E. Zartman 
Mrs Harold McEwen 
Mrs. Robert B. Campbell 
C. C. 

Mrs. L. C. Jackson 
Mrs. Finley Ross 
Mrs. G. M. Dickson 
Mrs. Chester Long 

Mrs. O. D. Barnes 

Mrs. Robert B. Campbell 
Mrs. C. V. Ferguson 
Mrs. Chester Long 

Mrs. Henry J. Allen 
Mrs. L. C. Jackson 
Mrs. O. G. Hutchison 
Mrs. H. W. Horn 
Mrs. G. C. Purdue 
Mrs. J. H. Aley 

Mrs. F. G. Smyth 
Mrs. G. M. Dickson 
Mrs. C. L. Davidson 
Mrs. G. M. Dickson 
Mrs. Geo. Steel 



C. C. 

Mrs. H. W. Horn 
Mrs. G. C. Purdue 



Mrs. G. M. Dickson 

Mrs. G. M. Dickson 

Mrs. O. D. Barnes 

Mrs. Ralph Millison 



—210— 



Pineapple Pie Mrs. Geo. Steel 

Preserve Pie 

Puff Paste 

Mrs. Farmer's Pumpkin Pie Mrs. G. M. Dickson 

Pumpkin Pie Mrs. Henry J. Allen 

Raisin Pie 

Raisin Pie C. C. 

Raisin Pie Mrs. Henry Lassen 

Raisin Pie Mrs. L. C. Jackson 

Rhubarb Pie Mrs. F. G. Smyth 

Rhubarb Pie Mrs. W. E. Stanley 

Rhubarb Pie Mrs. Frank Harryman 

Sweet Potato Pie 

Tarts and Tartlets 

Vinegar Pie 

White Pie Mrs. 0. D. Barnes 



-21 



METHOD OF PIE MAKING 

There are four distinct ways of mixing pie crust. 

1 — Cutting with one silver knife. 

2 — Cutting with two silver knives in opposite directions. 

3 — Mixing with finger tips. 

4 — Using both knife and fork. 

The method with finger tips is objectionable on account of 
the fingers heating the ingredients. All things must be ice cold to 
insure good crust. 

Mix all the dry ingredients. Then cut the fat into the mix- 
ture by any of the above methods, until the flour seems per- 
fectly smooth. Then sprinkle ice water evenly over the mixture, 
use a fork to stir it in so that all the flour is taken up with the 
water. If it crumbles, cool the hands on ice, and quickly take up 
the dough and press together. Flour rolling-board lightly. Take 
% of dough for lower crust, roll quickly and in one direction 
about one-eighth inch thick, spread on pie tin, do not stretch, fit 
in closely and cut rim with knife. Put in desired filling and roll 
top crust, cutting a few gashes or prickling with a fork to let 
steam escape. Wet lower crust around the edge and put on top 
crust, pressing edges firmly together and trim. The edges may be 
crimped by pressing with tines of a fork, or with spoon handle. 





PIE CRUST RECIPE I 


2 T lard 


1 C flour 


% t salt 


3 T ice water 




PIE CRUST RECIPE II 


iy 4 C flour • 


V 2 C butter 


V 4 t salt 


2 4 C ice water 



PIE CRUST RECIPE III 

2 C flour 2-3 C equal parts lard and but- 

V 2 t R. P. ter 

V 2 t salt 6 T ice water 

All utensils should be cold. 
Handle as little as possible. 

One secret of crisp pie dough is in using as little water as 
possible. 

OVEN TEMPERATURES 

A slow oven — in five minutes glazed paper will brown. 

A medium oven — in three minutes glazed paper will brown. 

A hot oven — in two minutes glazed paper will brown. 

—212— 



TESTING OVEN 

Sprinkle flour over inside of oven. If light brown in three 
minutes with the door shut, oven is right, if burned, oven is too 
hot. 

The reason for having things ice cold in pie making, is that 
it will then raise to the maximum degree in the oven. 

Pie crust must be rolled only one way, as rolling both to and 
from, breaks the air globbules and the rising quality is lessened. 

To keep crust from puffing up when baking, turn one pan 
over the other. 

In mixing, if material should be warm, use a little less water. 

Cook pies in medium oven, that browns paper in three min- 
utes. 

To keep left over pie dough, wrap in oiled paper, and place 
in ice box. 

Crisco makes a flaky crust. Butter makes a better crust, not 
likely to break and more tasty. 

To bake under crust. Turn the pie tin upside down, put 
crust on outside of bottom, bake until just beginning to brown, 
take out and put in inside of pan for lower crust. 

For liquid pie filling always partly bake under crust. 

Pastry flour is made of winter wheat. Good pastry flour re- 
tains prints of fingers on flour when squeezed. Use 1^ T less of 
bread flour to the cup than of pastry flour. 

Small tarts or pies may be made by baking dough on outside 
of tart pans, Gem pans, or muffin pans. 

For luncheons or picnics make individual pies. 

If a cream pie or meringue just baked is set at once into a 
cold place it is apt to become watery. Keep it in the kitchen 
until cool. 

When custard pies are cooked too fast, the custard will fall 
apart and become watery. 

To prevent fruit pies from boiling over while baking, add a 
T of corn starch to the fruit. Sweeten fruit to taste, add corn 
starch and heat before putting on crust. 

Fruit Pies require three C fruit to each pie. 

Puff Paste will rise to double its thickness. 

When making pies, cake or bread try a wire potato masher 
to mix the flour and shortening, or to mix the sugar and butter. 

Corn starch must cook much longer than the flour in fillings. 

Meringues become watery if cooked too fast. 

Meringue : 
1 T powdered sugar 1 egg-white 

Beat egg-white well, add sugar. Flavor if desired. 

When eggs will not whip add y± t salt to each egg. This 
lowers the temperature of the eggs. Warm eggs will not beat 
well. 



-213- 



APPLE PIE 

Fill lower half of pie crust (cooked) with pared and finely 
sliced juicy apples. Cover with % C sugar, 3 T butter dotted in 
1-8 nutmeg grated, 1 t flour and 3 T water. Cover with upper 
crust, pinch the edges closely together and bake. 

APPLE COBBLER 
Refer to Peach Cobbler 

APPLE CREAM PIE 

2 C mashed apple sauce 4 egg-whites 

% C sugar 1 T cinnamon 

Vs t salt 1 T lemon juice 
y 2 C cream 

Beat eggs stiff, add flavor, sugar, salt, cream and sauce. Place 
between layers in two crust pie and bake twenty minutes. By 
half baking the undercrust before putting in a liquid filling, it 
will not make it soggy. 

APRICOT PIE 

1 pt. apricots V2 C sugar 

Vi C juice 

Run apricots through ricer and mix sugar and juice — if 
canned apricots. If fresh apricots are used, pare and cut in slices, 
make syrup of sugar and 2 T of water, cover apricots. Place 
between the two crusts of pie and bake thirty minutes. 

BANANA PIE 

1-3 C sugar 1 C milk 

2 egg-yoiks V 8 t salt 

y L » T lemon juice V± C cream 

3 T flour 1 large banana 

Scald the milk, add the sugar and flour mixed together, and 
the beaten yolks, and salt. Cook fifteen minutes in a double 
boiler stirring while it thickens. Cool and add the cream, then 
lemon juice, and sliced banana, then turn into baked crust. Cover 
with meringue, and brown. 

Mrs. Robt. B. Campbell. 

BLACKBERRY PIE 

1 qt. ripe blackberries 2 T butter 

• 3 i C sugar 

Cook undercrust one-half way done. Melt sugar and butter. 
Mix with berries and pour into undercrust. Cover with top crust 
and cook twenty to thirty minutes. 



-214- 



BOSTON CREAM PIE 

Cake Part Filling 

3 eggs 1 C sugar 

1 C sugar 2 C milk 

1 C flour 3 eggs 

3 T milk 2 T flour 

1 T butter V 2 C butter 

1 1 B. P. 1 pt. nuts 

Cream butter and sugar, add milk and beaten eggs, add flour 
and B. P. Bake in layers. Put together with filling. Boil together 
the milk, sugar, butter and thicken with beaten yolks of three 
eggs and flour, add chopped nuts. Put together when cold. 

BUTTER SCOTCH PIE 

1 C dark brown sugar 1 T butter 

1 C milk 1 egg-yolk 

1 rounding T flour 

Cook milk, sugar, flour and yolk of egg until thick, stirring 
all the time. Drop in butter and pour into a baked crust with the 
beaten white of egg on top, put in oven and brown. 

Mrs. Ralph Millison. 

CARAMEL PIE 

iy 2 C B. sugar 4 eggs 

iy 2 C sugar 1 C milk 

4 C water 1 C flour 

2 T Powdered sugar 

Melt the sugar in skillet, on top of stove until it makes a 
syrup. Beat the egg-yolks, add milk, water and flour, cook until 
thick in double boiler; add syrup. Bake pie crust shell and fill. 
Cover with meringue of beaten white of eggs and 2 T sugar. 

Mrs. E. R. Spangler. 

CHEESE PIE 

2 C cheese 2 lemons 

y 2 C sugar ' y 2 t vanilla 

6 eggs *" 4 T flour 
1 C double cream 

Put cheese thru colander, add sugar, egg-yolks, rind of one 
lemon and juice of two, add vanilla, flour and egg-whites stiffly 
beaten. Bake crust about half done, then put in cheese filling and 
bake forty minutes. Serve with whipped cream. 

Mrs. Baldwin. 

CHERRY PIE 

Take a deep earthen dish. Shallow pie pans will not do. 
Roll pie crust out thin and fit into the bottom of the dish and cut 

—215— 



off at the edges. Cut a one inch strip of the pie crust and moist- 
ening the outer edge of the pie, place this strip around the edge, 
pressing it into place. Mix % C sugar with 1 T of flour and dust 
this evenly over the dough in the dish. Take an ice cold pat of 
butter and cut it into small bits, and dot the dish with these bits 
of butter. 

In the meantime, the cherries should be stoned, drained and 
rolled in granulated sugar. Pour in the cherries and cover over 
them a thin top crust that has been cut through in the middle with 
three slashes of a knife. Press the edges of the upper crust well 
down on the lower crust and bake for about one-half hour in a 
quick oven. 

The crust should not be crowded with cherries as this makes 
a tendency for the pie to boil over, and the burned juice causes 
an unpleasant smoke. 

CHESS PIE 

6 eggs 1 C raisins 

2 C sugar 1 C pecans 

i/> C butter Vanilla flavoring 

% C cream 

Seed raisins and chop pecans. Put egg-whites in pie, either 
put the rest of whites on top as meringue or cover with whipped 
cream when ready to serve. Cream butter and sugar as for cake, 
then add eggs, and cream, and boil in double boiler until creamy 
like fudge and is a little dark. Stir continually. When off fire, 
add flavoring and seeded raisins and pecans. Fill* shells that 
have been baked. These pies will keep for several days. This 
recipe will make two large pies or twelve individual pieces. 

Mrs. B. E. Zartman. 

CHIFFON PIE FILLING 

4 eggs 1 lemon 

1 C sugar 

Cook together in double boiler until thick, beaten egg-yolks, 
1 C sugar, grated rine and juice of 1 lemon. When thick, pour 
over beaten whites of 2 eggs and beat in. Pour this* in crust and 
put meringue made of 2 whites on top. Put in oven to bake until 
brown on top. 

Mrs. Harold D. (Evelyn Rorabaugh) McEwen. 

CHOCOLATE PIE 

1 C milk 2 egg-yolks 

1 C sugar 3 T grated chocolate 

3 T flour 1 1 vanilla 

Mix the flour and sugar together, add the beaten yolks, and 
milk, cook stirring constantly until smooth and thick. Add the 
chocolate last, and after the mixture has been removed from the 



-216- 



fire, stir in the vanilla. Put the whole into a baked pie crust, 
cover with a meringue made by beating two eggs very stiff, with 
2 T sugar. Brown slightly. 

Mrs. Robt. B. Campbell. 

CHOCOLATE PIE 

V 2 C sugar 2 egg-yolks 

1 C milk \y 2 T corn starch 

1 T butter V 2 t vanilla 

iy 2 T grated chocolate y 2 C sweet cream 

Line a pie plate with a rich crust, bake. Make filling of 
sugar, milk, butter; when hot add grated chocolate, beaten yolks. 
Dissolve in cold milk corn starch, stirring over fire until thick 
and smooth, add vanilla. Fill shell with this mixture. Whip 
cream to a froth, place on top of chocolate mixture and serve. 
(Very good). C. C. 

CURRANT PIE 

1 C currants 2 egg-yolks 

1 C sugar 3 T water 
y 8 t salt 1 T flour 

Mash currants, dissolve flour in water, mix all ingredients 
with egg-yolks, pour into a baked crust and when done, cover 
with frosting, browning in a slow oven. 
Frosting 

2 egg-whites 2 T sugar 

Mrs. Finley Ross. 
Mrs. L. C. Jackson. 

CUSTARD PIE 
1 pt. milk 3 egg-yolks 

Sugar to suit taste, flavor, and cook in double boiler, thicken 
with flour. Beat whites of egg to put on top and brown. 

Mrs. G. M. Dickson. 

CUSTARD APPLE PIE 

3 ripe apples . 2 eggs 

1 C sugar 1 C milk 

!/2 t cinnamon 1 T butter 

^4 t nutmeg 

Scrape apples, beat eggs, mix all together, dot butter on top 
and fill crust. 

Mrs. Chester Long. 

CREAM PIE 

1 pt. cream 4 egg-whites 

iy 2 C sugar y 2 t nutmeg 

Vs t rose flavoring 



—217- 



Mix cream and sugar, nutmeg and rose. Beat eggs until they 
stand alone, mix all well together. Bake with the undercrust 
only. Bake until set. 

CREAM PIE 

1 pt. milk 4 eggs (whites) 

y 2 C sugar Vanilla 

1 t flour Little pulverized sugar 

Scald milk in double boiler, moisten sugar and flour and mix 
so it can be poured, cook until thick. Remove from fire and fold 
in beaten whites of two eggs. Flavor with vanilla. Put in baked 
crust and place in oven five minutes. Make top of whites of two 
eggs, well beaten, and a little pulverized sugar. Whipped cream 
may be used and is delicious. 

Mrs. 0. D. Barnes. 

COCOANUT PIE 

Use custard pie recipe, add 1 T grated cocoanut to custard 
and 1 T grated cocoanut sifted over meringue on top. 

DELICIOUS PIE 

3 egg-yolks V2 C pulverized sugar 

y 2 C butter % t vanilla 

Cream the butter and sugar, add the well beaten egg-yolks 
and vanilla. Line a pan with pie crust or with puff-paste crust 
if a richer crust is desired, fill with the above mixture and bake 
until it sets. Remove from oven, and cover with a meringue 
made from three egg-whites, and % C of pulverized sugar. Re- 
turn to oven and brown slightly. 

Mrs. Robt. B. Campbell. 

GOLDEN SAUCE FOR LEMON PIE 

1 C sugar 2 egg-yolks 

% C butter 1 lemon 

Cream butter and sugar, add beaten yolks, cook in double 
boiler, add grated rind and juice of one lemon. 

Mrs. C. V. Ferguson. 

GOOSEBERRY PIE 

1 can gooseberries 3 T butter 

1 C sugar 1 1 flour 

Pour off juice and use for making jelly. Put gooseberries in 
partly baked under crust. Add sugar, dot in butter and sprinkle 
flour on top. Cover with upper crust and pinch corners closely 
together. Make a little richer crust 1 T butter extra for goose- 
berry pie crust. 

Mrs. Chester Long. 



-218— 



HUCKLEBERRY PIE 

Use blackberry pie receipe, and use % C of sugar, and 1 t 
lemon juice. 

LEMON PIE 

% C sugar 1 C water 

1 1/2 T flour 1 lemon 

3 eggs Vs t salt 

To sugar, add flour and mix thoroughly, add yolks of eggs 
well beaten, add juice of lemon and one t grated rind. Beat 
smooth, adding the cold water. Cook in double boiler until thick. 
Fill hot pie crust. Beat whites of eggs with three T sugar until 
stiff, spread over pie, return to over and bake until light brown. 

Mrs. Henry J. Allen. 

LEMON PIE WITH MILK 

Three eggs 2 T butter 

1 C milk % t salt 

1 C sugar 1 lemon 

2 T flour 

Reserve the whites of two of the eggs for meringue. 

Mix the flour with the sugar and cream the butter into the 
sugar. Stir in the beaten eggs and the juice and grated rind of 
the lemon, then add the milk \ery slowly. 

Cook and put into baked shell. Cover with meringue made 
with the whites of the eggs and four tablespoons of sugar, and 
bake till a delicate brown. 

Mrs. L. C. Jackson. 

LEMON PIE 

Grated rind and juice of one lemon, add cup sugar, two level 
tea spoons of butter, % tea spoon of salt, two level table spoons 
of flour, add yolks of two eggs, one cup of milk. Fold in well 
beaten egg-whites. Bake in raw crust in very slow oven. 

Mrs. ,0. G. Hutchison. 

LEMON CUSTARD PIE 

1 lemon grated 1 egg 

3 t flour Vs t salt 

1 C sugar 1 C sweet milk 

Grate lemon, mix flour with sugar, add egg and salt, then add 
the grated lemon. Then mix in the sweet milk. Bake with two 
crusts. 

Mrs. J. H. Aley. 

LEMON SPONGE PIE 

3 T butter 1 C milk (later) 

1% C sugar 1 lemon 

3 eggs 3 T flour 

y 2 c milk % t salt 



—219- 



Cream together the butter and sugar. When very light add 
the yolks of eggs beaten until lemon colored and the grated yel- 
low rind of the lemon with the strained juice. Blend together the 
flour, the salt and the milk; then mix with the first ingredients, 
add the additional cup of milk and the stiffly whipped egg-whites. 
Turn quickly into a large pie plate that has been lined with pastry 
and bake as custard pie. Serve cold. 

LOGANBERRY PIE 

Use Blackberry Pie Recipe, use 1% C of sugar to the pie and 
sprinkle berries with 1 T flour. 

MACAROON PIE 

1 T grated chocolate % * nutmeg 
8 macaroons 3 T sugar 

2 C milk y 2 t vanilla 

Chop and roll and sife macaroons. Soak in chocolate and 
milk, ten minutes, then add beaten eggs, sugar and flavor. Mix 
well. Cook under crust half way done, add mixture and bake 
twenty or twenty-five minutes. May be served with molds of ice 
cream on top. 

MEAT PIE CRUST 

2 C flour 1 C milk 
1 1 B. P. 2 T butter 
1 egg y 8 t salt 

Beat egg lightly, mix all together and it will be the consist- 
ency of a batter. Put chicken or meat in dish, pour batter over 
and quickly bake. 

Mrs. F. G. Smyth. 

MINCE MEAT 

6 lb. beef 1 T salt 

3 lb. suet 2 T cinnamon 

4 lb. raisins 1 t pepper 
4 lb. currants 1 T cloves 

1 lb. citron 3 nutmegs 

2 lb. sugar 1 qt. cider 

4 qts. apples 1 qt. molasses 

Cook beef slowly, let stand over night and chop fine. Mince 
beef suet. Seed and cut raisins, currants, citron, tart apples, put 
into large vessel together. Mix sugar, salt, molasses and let come 
to boiling point, then pour over ingredients in vessel, after hav- 
ing first mixed them well. Grape juice may be used instead of 
cider. 

Mrs. G. M. Dickson. 



-220- 



MINCE MEAT 

4 lbs. beef 3 T cinnamon 

2 beef hearts (or 2 T cloves 

4 calves' hearts) 1 T allspice 

4 lbs. suet 1 T nutmeg 

5 lbs. currants 1 T ginger 

2 lbs. raisins 6_oranges (juice) 

5 lbs. sultanos 6 lbs. sugar 

V2 lb. citron 1 qt. vinegar 

lib. lemon 1 orange rind 

1 bu. apples i T mace 

Boil meat until bones slip out, boil hearts until tender, chop 
and boil suet thirty minutes in salty water; leave hearts and meat 
in stock all night, well covered; leave suet to get cold in water in 
which it is boiled; mix raisins, currants, citron, and lemon. It 
improves the mince meat to add a little of any preserved fruits 
you may have on hand. Peel and chop apples, weigh six pounds 
sugar, put in kettle with the vinegar and let come to a boil and 
stir with it all of the spices, first wetting them in vinegar; moisten 
fruits with this syrup, also the apples. Chop meat and hearts fine 
and break the suet up in it. Moisten all with the stock. Then 
measure one bowl of the meat and suet, one bowl mixed fruit and 
one bowl of the apples and mix all together, and continue this 
until all the mixed fruits are used and then put in juice of six 
oranges and grated rind of the one. Put all on stove and cook 
until apples are well cooked, stirring constantly. 

Mrs. C. L. Davidson. 



MOCK CHERRY PIE 

I C cranberries 1 C sugar 
% C raisins 1 t flour 

I I vanilla y 2 C water 

Cut berries in half, wash in cold water to remove seeds and 
mix all together adding vanilla and boiling water last. Bake with 
two crusts. 

Mrs. G. M. Dickson. 



MOCK MINCE MEAT 

1 C chopped bread 2-3 C boiled cider or vinegar 

1 C raisins % C melted butter 

1 C molasses 2 C boiling water 

I C sugar Vs t salt and pepper 

I I cinnamon % t cloves and allspice 

Stir all together, then warm. This will make three pies. 

Mrs. Geo. Steel. 



-221 



NAPOLEONS 

Roll puff paste as thin as possible, set in ice box one hour. 
Bake in sheets a delicate brown. Cool and spread between the 
sheets a thick cream filling, making a Napoleon four layers high 
and each cream filling flavored differently. Cover top with icing 
and cut in blocks two by four inches. Serve cold. 

ORANGE PIE 

3 egg-yolks 1 T flour 

1 C sugar 3 T sweet milk 

1 large orange (juice) (rind 3 T butter 

grated) 

Combine. Bake in lower crust. Cover with meringue made 
of whites of three eggs, and 3 T of sugar. 

ORANGE PIE 

2 oranges 2 eggs 

1 C sugar IT flour 

1 C milk 1 T butter 

Cream sugar and butter, mix milk with well-beaten yolks 
and add orange juice. Cook in double boiler. Have under- 
crust baked, and put in filling. Place in oven ten minutes, re- 
move, putting on top of pie the whites of eggs stiffly beaten and 

2 T sugar. Put in oven and brown. 

C. C. 

PEACH CUSTARD PIE 

1% C milk 1 T cornstarch 

1 C sugar 1 baked pie crust 

2 eggs separated Fresh or canned sliced peaches 

Dissolve cornstarch in some cold milk, then heat remainder 
of milk and pour over beaten yolks, sugar and cornstarch. Cook 
until a thick custard, by placing in double boiler and stirring con- 
tinuously. Cover bottom of pie crust with peaches, pour over 
custard, turn pan over top and bake until peaches are cooked. 
Add meringue of two egg-whites, well beaten, two teaspoons 
sugar, two teaspoons baking powder mixed and added to beaten 
whites before putting on pie. Cover and bake until light brown. 

Mrs. H. W. Horn. 

PEERLESS LEMON PIE 

% C sugar 1 lemon 

1 T butter y 2 C milk 

1 T flour 3 eggs 
i/s t salt 

Cream sugar and butter, add flour and yellow part of grated 
rind of the lemon, salt, and well beaten yolks of eggs, the juice of 

—222— 



lemon and lastly milk. Be sure to beat mixture thoroughly with 
each addition. Bake in pastry lined pie pan. Beat whites of eggs 
stiff, add two tablespoons sugar, and spread the meringue over 
the pie and brown slightly in oven. 

Mrs. G. G. Purdue. 

PATTIES 

Patties are made of puff paste baked in patty shells. The 
filling gives the name to the patty. Meat, oysters, fish, or game 
mixed with a cream sauce or brown sauce may fill patty shells. 
Vegetable patties are filled with peas, beans, corn, asparagus or 
cauliflower, mixed with a cream sauce. 

PEACH COBBLER 

3 sliced peaches 3 T. butter 

I C sugar 2 T water 
34 t vanilla 

Boil sugar, butter, vanilla and water three minutes. Pour 
over peaches which have been placed in bottom of bake pan. 
Cover with pie crust one inch thick and bake twenty to thirty 
minutes. 

A very rich biscuit dough made with butter is sometimes 
made for cobbler. 

PEACH MINT PIE 
Make crust and bake. When cold cover with peaches cut in 
slices, arranged in overlapping rows. Add mint leaves to sugar, 
sprinkle over peaches and cover all with stiff whipped cream 
flavored with mint. 

Recipe : % t mint flavoring 

I I sifted mint leaves % C whipping cream 

PEACH PIE 

8 peaches or 2 C sliced peaches 1 T butter 
3 /i C sugar 

Pare and slice peaches. Warm with sugar and butter melted. 
Bake undercrust and add filling. Cover with top crust and bake. 

PHILADELPHIA BUTTER PIE 

2-3 C sugar 1 T flour 

1 C cream Egg of butter 

Stir butter, flour and sugar together. Stir in cream, pour in 
pie crust and bake until brown. 

Mrs. G. M. Dickson. 



Mrs. O. D. Barnes 
Mrs. G. M. Dickson. 





PIE CRUST 


1 C flour 
3 T water 


2 T lard 
% t salt 


All ice cold. 


For one pie. 



-223- 



PINEAPPLE PIE 

Crust 14 C water, iced 

2 C flour 1 t salt 

1 C lard 1 egg-white 

Filling y 2 pt. can pineapple 

2 eggs 1 C milk 

2 T butter 1 T flour 
1 C sugar 

Separate the whites and yolks of eggs using the yolks for the 
filling and then place in a double boiler the milk, yolks of eggs 
beaten, butter, sugar, flour and pineapple and cook like a custard 
until done. 

Bake the crust first then pour the custard in, beat the whites 
of the two eggs stiff, and pour over top and brown. 

Mrs. R. L. Millison. 

PINEAPPLE PIE 

1 can grated pineapple 2 T butter 

3 eggs 1 T flour 

y 2 C milk V 2 C sugar or more 

!/2 G cream 

Beat yolks of eggs, add dissolved flour in milk, add cream, 
butter and sugar and pineapple. Cook all together in double 
boiler. Bake crust separately, do not put filling in crust until 
cold. This recipe IV2 will make two pies. 

Put meringue on top. 

Mrs. Geo. Steel. 

PRESERVE PIE 

Strawberry, peach, cherry, apricot or any kind of preserve 
is good placed on baked crust and served with whipped cream. 
Do not use the juice. This is especially good in warm weather. 

MRS. FARMER'S PUMPKIN PIE 

1% C pumpkin y 2 t ginger 

2-3 C B. sugar 1% C milk 

1 t cinnamon % C cream 

y 2 t salt 2 eggs 

Mix all ingredients in order named and bake in one crust. 

Mrs. G. M. Dickson. 

PUMPKIN PIE 

I14 C pumpkin 2 eggs 

2-3 C sugar 1 1 cinnamon 

1C hot milk V s salt 

Beat the eggs thoroughly, at least five minutes, add the pump- 
kin, sugar, hot milk, cinnamon and salt. Turn into a crust and 
bake. 

Mrs. C. V. Ferguson. 

—224— 



PUMPKIN PIE 

1 C pumpkin % t cinnamon 

1 T flour V 2 t ginger 
1/2 C milk V 2 t vanilla 

2 eggs y 8 t cloves 
V 2 C light B. sugar % t salt 
y 2 t nutmeg 

Stir the flour in the milk, add pumpkin, beaten eggs, melted 
butter, sugar and spices, vanilla and salt. Cook forty minutes in 
slow oven. 

Mrs. Henry J. Allen. 

RAISIN PIE 

1 scant cup sugar 1 T butter 

Cream together, add 1 T flour, 1 T vanilla, yolks of two eggs. 
While preparing this have 1 cup raisins simmering in 1 cup of 
water. Cook a few minutes then add other mixture to raisins 
and cook for a few minutes. 

Put in your previously baked pie crust and cover with mer- 
ingue made of the two egg-whites. 

Mrs. Henry Lassen. 

RAISIN PIE 

iy 2 C raisins %G water or fruit juice 

2 C apples, chopped 2 t cinnamon 

1 C walnuts, chopped x / 2 t cloves 

1% C sugar y 2 t salt 
y 2 C vinegar 

Bake in crust with latticed top. 
This makes two pies. 

Mrs. L. C. Jackson. 

RAISIN PIE 

1 C raisins (seedless) 1 lemon seeded and chopped 

1 C sweet milk 1 egg 

1 C sugar 2 T flour 



Chop raisins. Bake between crusts. 



C. C. 



RAISIN PIE 

1 C cooked raisins \y 2 C sugar 

2 eggs 2 f flour 
1 lemon 

Beat eggs, add lemon juice, sugar and raisins floured. Cook 
until thick, then put in partly baked crust, and add top crust. 
Bake twenty minutes. 



-225- 



RHUBARB PIE 
2 C rhubarb 1 egg 

1 T flour i/ 8 t salt 

iy 2 C sugar 

Cut rhubarb in discs sufficient to make 2C. Mix well sugar 
and flour and salt, add beaten egg, make pie crust from pie crust 
recipe, and fill with the rhubarb mixture. Cover with strips of 
crust. 

Mrs. F. G. Smyth. 

RHUBARB PIE 

1 C stewed rhubarb 1 T corn starch 

1 C sugar 1 lemon 

1 T butter 1 egg-yolk 

Moisten the corn starch in a little cold water and cook until 
clear in y> C boiling water. Pour over the sugar and butter and 
allow to cool, then add lemon, eggs and rhubarb. Prepare crust 
first. Bake in one crust. When done spread with meringue made 
of the beaten white of the eggs and one small C of sugar. If pies 
arc not desired very thick, this will be sufficient for two pies. 

Mrs. W. E. Stanley. 

RHUBARB PIE 
Enough uncooked rhubarb to make pie. 

2 egg-yolks 1 T butter 
lVo C sugar pinch of salt 
2 T flour 

Make pie crust — fill with rhubarb and mixture, well mixed, 
bake in slow oven one hour, then put whites of 2 eggs on top and 
brown. 

Mrs. Frank Harryman. 

SWEET POTATO PIE 

1% C potato boiled and mashed 2 t cinnamon 

5 C sugar i/ 2 t nutmeg 

5 eggs 14 t salt 
1 qt. milk 

Make and bake the same as Custard Pie. 

TARTS AND TARTLETS 

Tarts and tartlets can be made by cutting either plain or puff 
paste into small tarts, or baking in tart pans. Fill with the same 
filling used for pie, or fill with marmalade or jelly. Sometimes 
the plain pie crust is made richer. 

—226— 



VINEGAR PIE 

2 egg-yolks 2y 2 T vinegar 

2 C sugar 1 C water 

2 T flour 1 T butter 

Beat eggs well, add sugar and flour. Add vinegar and water. 
Cook in double boiler and then put in baked pie crust. Cover 
with meringue made of the two egg-whites and brown in oven. 

WHITE PIE 

1 C milk 1 t vanilla 
% C sugar 4 egg-whites 

2 t flour % t salt 

Bake crust in deep tin. Scald milk in double boiler. Add 
sugar and flour moistened with milk sufficient to pour, and cook 
until thick. Take from fire and stir in the beaten whites of two 
eggs, salt and vanilla. Fill the crust and put in oven five minutes 
or until set. Make meringue with two egg-whites and two t 
pulverized sugar. Cover pie and brown or use whipped cream. 

Mrs. O. D. Barnes. 



-227- 



CAKES 



Apple Sauce Cake 
Angle Food Cake 
Angle Food Cake, Small 
Apple Cake, Dutch 
Bread Cake 
Brown Stone Front 
Blitz Kugen 
Burnt Sugar 
Chocolate Cake 
Chocolate Cake 
Chocolate Cream Roll 
Cheese Cakes 
Coffee Cake 
Custard Cake 
Date Cake 
Delicious Cake, Allegretti 

Filling 
Fruit Cake 

Favorite Sponge Cake 
Fairy Ginger Bread 
Ginger Bread 

Grandmother's Ginger Bread 
(Soft) Ginger Bread with 

Sour Milk 
Hurry Cake 
Jam Cake 
Kathryn's Chocolate Cake and 

Icing 
Lady Baltimore and Filling 
Marble Cake 
One Egg Cake 
Oregon Fruit Cake 
1-2-^-4 Cake 
Potato Cake 
Sponge Cake 
Sponge Cake 
Short Cake 

Sour Cream Molasses Cake 
Sunshine Cake 
Sunshine Cake 
Surprise Cake 
Spice Cake 
Velvet Sponge Cake 
Mrs. Woodrow Wilson's 

Wedding Cake 
White Layer Cake 
White Fruit Cake 

White Cake 

Yellow Sponge Tea Cake 

Cake Hints 



Mrs. G. M. Dixon 
Mrs. Rorabaugh 
Mrs. J. H. Aley 
Mrs. H. W. Lewis 
Mrs. G. M. Lowry 
Mrs. F. A. Amsden 
Mrs. Frank Harryman 
Mrs. R. B. Campbell 
Mrs. H,. G. Norton 
Mrs. Gilbert Tucker 
Mrs. Henry J. Allen 
Mrs. Ralph L. Millison 
Mrs. Purdue 
Mrs. C. L. Davidson 
Mrs. Erwin Taft 

Mrs. Frank Harryman 
Mrs. G. M. Lowry 
Mrs. C. W. Brown 
Mrs. Frank Harryman 
Mrs. J. H. Black 
Mrs. G. M. Lowry 

Mrs. C. L. Davidson 
Mrs. Carrie Steel 
Mrs. B. H. Campbell 

Mrs. C. L. Davidson 
Mrs. Chester Long 
Mrs. L. C. Jackson 
Mrs. Warren Brown 
Mrs. Erwin Taft 
Mrs. R. B. Campbell 
Mrs. H. G. Norton 
Mrs. M. Murdock 
Mrs. Steel 
Mrs. H. W. Horn 
Mrs. Steel 

Mrs. W. E. Stanley 
Mrs. Will Dixon 
Mrs. C. V. Ferguson 
Mrs. C. V. Ferguson 
Mrs. Henry J. Allen 



Mrs. H. W. Lewis 
Mrs. Mary C. Todd 
Mrs. Steel 
Mrs. H. W. Horn 
Mrs. W. E. Stanley 



-230- 



APPLE SAUCE CAKE 

1 C Sugar i/ 2 t Cloves 
% C Butter 14 t Mace 

2 C Flour 1/2 C Nuts 
1 C Apple Sauce 1 t Soda 

1 C Raisins 1 t B. P. 

I t Cinnamon 2 Eggs 

Mix in usual manner and bake in loaf. 

Mrs. G. M. Dickson. 

ANGEL FOOD CAKE 

II egg-whites 1 1-3 C Granulated Sugar 
y 8 t Salt 1 t Vanilla 

1 t Cream of Tartar 1 t Orange Extract 

1 C Flour "Swansdown" 

Break the eggs into a gallon crock, having crock and eggs 
cold. Add salt. Sift the flour five times, the sugar five times, 
measure the flour by t into measuring cup. Beat the eggs with 
wire whip two minutes, add Cream Tartar, beat seven or eight 
minutes, add the sugar gently but quickly, flavor, add the flour 
lightly. Place in an Angel Food Cake pan. Do not grease pan, 
bake in a moderately hot oven twenty-five minutes. When done 
turn upside down, leave for one hour, cut out and ice. 

Mrs. Rorabaugh. 

SMALL ANGEL FOOD CAKE 

1 C Milk 3 t B. P. 

1 C Flour 2 Egg- Whites 

1 C Sugar Vs t Salt 

Scald milk in double boiler. Sift flour and sugar together 
four times. Add to B. P. and salt. Pour the hot milk in mixture 
stirring constantly until smooth. Fold in the beaten egg-whites 
by pushing the bowl of the spoon from you, then back, then from 
right to left and left to right until mixed. Do not grease the pan. 
Flavor the icing and not the cake. Bake in moderate oven. 

Mrs. J. H. Aley. 

DUTCH APPLE CAKE 

1/3 C Butter 2 C Flour 

1 C Sugar 2 t B. P. 

2 Eggs 2 C Apples 
1/2 G Milk 1 t Vanilla 

Put mixture in shallow pan then 2 C sliced apples on top of 
batter. Sprinkle with sugar and cinnamon and bake. Serve with 
whipped cream. 

Mrs. H. W. Lewis. 



-231- 



BREAD CAKE 

iy 2 C Bread Sponge 1 C Chopped Nuts 

1 C Sugar 1 t Soda 

1 Egg ^ 1 t B. P. 

1 C Flour 1 t Cinnamon 

14 C Butter % t Nutmeg 

1 C Raisins 

Bake in a moderately hot oven. 

Mrs. G. M. Lowry. 



BROWN STONE FRONT 

1/2 C Butter 2 Eggs well beaten 

1 C Sugar 1 t Soda 
1/2 C Sweet Milk 1 t Vanilla 

2 C Flour Mix in usual manner. 

One C grated chocolate or 2 squares, y 2 C sugar, y 2 milk, 1 
egg-yolk. Cook until smooth and add to above cake mixture while 
hot. Bake in layers and ice. 

Mrs. F. A. Amsden. 

BLITZ KUGEN 

1 C powdered sugar 1 t B. P. 

1 C butter 1 t vanilla 

1 C pastry flour 1 small pinch salt 
4 eggs 

Separate eggs and beat yolks very light, add sugar and 
cream. Then add salt and vanilla, then add sifted flour, then 
fold in beaten whites of egg, then add B. P. last. Bake in greased 
flat pan. Cover top with shredded cut almonds, little powder- 
ed sugar and sprinkle little cinnamon on top. Bake in slow 
oven. 

Mrs. Frank Harryman. 

BURNT SUGAR CAKE 

IY2 C Sugar 2y 2 C Flour 

y 2 C Butter 2 t B. P. 

2 Eggs 1 t Vanilla 

1 C Water (cold) 3 t Burnt Sugar Syrup 

Cream butter and sugar, add yolks, beaten light, water, flour, 
B. P. and vanilla. Then add the burnt sugar and fold in the well 
beaten egg-whites. Bake in layers and ice with caramel frosting. 
To burn sugar, put 1 cupful sugar in a skillet and stir constantly 
until it is melted and brown. Add one-half C hot water and boil 
to a thick syrup. 

Mrs. R. B. Campbell. 



—232— 



CHOCOLATE CAKE 

y 2 C Butter 5 T Boiling Water 

1% C Sugar y 2 C Milk 

1% C Flour 2 t B. P. 

1 t Vanilla 2 oz. Chocolate 

4 Eggs 

Dissolve chocolate in boiling water. Cream butter and sugar, 
add the well beaten yolks, then chocolate; and the milk, and flour 
alternately, having sifted the B. P. and flour together. Fold into 
this mixture the stiffly beaten egg-wjhites. Bake either in loaf or 
layers. Use either white or chocolate boiled icing. Use pastry 
flour. 

Mrs. H. G. Norton. 

CHOCOLATE CAKE 

!/9 Cake Chocolate, melted 1 C B. Sugar 

1 C B. Sugar V 2 C Butter 

1 C Sweet Milk 1/2 C Sweet Milk 

1 Egg-Yolk 2 Eggs and 1 Egg- White 

1 t Vanilla 2 C Flour 

Cook until smooth and let cool 1 t Soda in 2 T Hot Water 

Mix in usual manner, add the above mixture, and bake in 
layers in a moderate oven. This is very nice baked in gem pans, 
iced and served as tea cakes. 

Mrs. Gilbert Tucker. 

CHOCOLATE CREAM ROLL 

5 Eggs 2 T Flour 

1 C Sugar 3 T Cocoa 

To the well beaten yolks add the sugar and beat till creamy, 
add flour and cocoa, then fold in the stiffly beaten whites. Spread 
over a pan twelve inches square. Bake in a cool oven twenty or 
twenty-five minutes. Turn on a damp towel; let cool. Spread 
with one cup of heavy cream whipped and flavored. Roll. Then 
ice with the following: 

7 T Powdered Sugar 3 T Cold Coffee 

2 T Cocoa 

Mrs. Henry J. Allen. 

CHEESE CAKES 

iy 2 C B. Sugar 2 Eggs 

y 2 C Butter 2 C Currants 

Make a rich pie crust and put in gem pans. Wash currants 
until perfectly clean. Mix sugar and butter together then add 
currants and lastly the eggs beaten, pour this mixture into the 
gem pans and bake. Will serve fourteen people. 

Mrs. Ralph L. Millison. 



-233- 



COFFEE CAKE 

1 Cake Yeast 14 t Soda 

1 Pt. Sweet Milk 2 Eggs 

1/3 C Butter 1 t Cinnamon 
1/3 C Sugar 

Mix yeast with y 2 pint milk and flour at night mixing stiff. 
Add rest of the ingredients in the morning. 

Mrs. Purdue. 

CUSTARD CAKE 

1 C Sugar 3 t B. P. 

1/2 C Sweet Milk 2 C Flour (small) 

1 Egg 

Bake in jelly tins. Spread between layers of cake the fol- 
lowing custard: 

1 pt. Cream (thin) 1 T Flour 

1 Egg (beaten) y 2 C Sugar 

1 t Corn Starch Lemon (or any extract) 

Boil cream, beaten egg, cornstarch, flour, sugar together, 
when cold flavor with lemon or any extract. 

Mrs. C. L. Davidson. 

DATE CAKE 

1 C B sugar iy 2 C Flour 

2 Eggs * 1 t Vanilla 
V 2 C Butter 1 t Lemon 

y 2 C Sour Milk 1 lb. Dates (cut fine) 

1 t Soda y 2 C Walnut Meats (broken) 

Mrs. Erwin Taft. 

DELICIOUS CAKE ALLEGRETTI FILLING 

2 C sugar 1 C milk 
1 C butter 2 t B. P. 

3 eggs 1 t vanilla 
3 C flour 

Cream butter and sugar, add beaten yolks, milk, flour, van- 
illa. Lastly add beaten whites of eggs. Bake in two layers. 

ALLEGRETTI FILLING 

1 C water 1% C sugar 

Boil together until it will spin a thread, have ready the stiffly 
beaten whites of 2 eggs. Pour the hot syrup slowly over the 
whites, beating constantly. Beat until thick enough to spread, 
spread quickly on cakes when cold and firm. Melt about one- 
half cake of unsweetened chocolate and spread over icing, put 
layers together immediately. 

Mrs. Frank Harryman. 



—234— 



FRUIT CAKE 

Dark Part: % lb. English Walnuts 

1% C B. Sugar 2/3 C Water, or Coffee 

1 C Butter 1 t Soda 

2 C Flour i/ 2 t Cloves 

6 Egg-Yolks V 2 t Cinnamon 

\y% lbs. Raisins % t Allspice 

1 lb. Currants y 2 t Nutmeg 
% lb. Citron, cut fine 

Cream butter and sugar, add eggs and beat well, then add 
fruit and spices, and last soda. 

White Part: M> lb. Citron cut fine 

6 Egg- Whites V 2 lb. Grated Cocoanut 

1 C Sugar 1 t Rose Water 

y> C Butter 1 t Lemon Extract 

% C Sweet Cream 1 Small Stick Sugared Orange 

2 C Flour Cream, sugar and butter, add 
2 Rounding t B. P. cream, nuts, flour, etc., and 
1 lb. Almonds chopped fine last whites of eggs 

Line a pan with buttered paper, mixing the light and dark 
as desired, and bake slowly two hours. Mrs. G. M. Lowry. 

A FAVORITE SPONGE CAKE 

1 C Sugar 1 C Flour 

1/2 C Water 1 t B. P. 

6 Eggs 

Boil sugar and water for five minutes. While hot, pour over 
the beaten egg-whites and beat until cold, add the well beaten 
yolks and flavor. Add flour with B. P. sifted five times. Bake 
forty-five minutes. Mrs. C. W. Brown. 



FAIRY GINGERBREAD 

% C butter 2 C flour 

1 C granulated sugar 1 lb. ginger 
i/i C molasses % t soda 

% C sweet milk y> t ground cinnamon 

2 eggs 2,tB. P. 

Cream, butter and sugar well together, add molasses, then 
milk, then add all dry ingredients which have been previously 
sifted three times together — then add eggs, well beaten, and pour 
into large buttered tin — Bake about 25 minutes. Do not have 
oven extremely hot at first. 

Mrs. Frank Harryman. 

—235— 



GINGER BREAD 

V 8 C Lard 1% t Soda 

Vs C Butter % t Salt 

i/, C B. Sugar V/ 2 C Flour 

2 Eggs iy 2 t Ginger 
y 2 C Molasses 

Cream butter and lard, add sugar, beaten eggs and molasses, 
then add the mixed and sifted ingredients and half cup of boiling 
water. Pour into a greased pan and bake in a slow oven for 
thirty minutes. 

Mrs. J. H. Black. 

GRANDMOTHER'S GINGER BREAD 

y 2 C Butter 2 Eggs 

1 C Sugar 1 t Ginger 

1 C Molasses 1 t Cloves 

1 C Sour Milk 1 t Cinnamon 

2 t Soda 1 C Raisins 

4 C Flour The grated rind of an orange 

Cream the butter and sugar, add eggs beaten very light, 
spices and molasses. (Black New Orleans Molasses, not syrup.) 
Sift flour twice before measuring. Add soda and sift again, mix- 
ing it in alternately with the sour milk. To be rather a soft mix- 
ture. Add the orange peel and raisins which have been rolled in 
flour. Bake one-half hour in a moderate oven. 

Mrs. G. M. Lowry. 

SOFT GINGER BREAD WITH SOUR MILK 

1 C Sugar 4 Eggs 

3 /4 C Butter 1 t Cinnamon 

1 C Molasses Vt t Allspice 

1 C Sour Milk % t Cloves 
2y 2 C Flour V 2 t Vanilla 

2 t Soda y? t Lemon 

Cream butter and sugar. Add molasses, beaten egg-yolks, 
then sour milk alternately with the dry ingredients which have 
been sifted together; the flavoring and lastly the stiffly beaten egg 
whites. Bake in a slow oven forty-five minutes. 

Mrs. C. L. Davidson. 

HURRY CAKE 

1 C Sugar 2 t B. P. 

2 Eggs Flavoring 
1% C Flour 

Break eggs in cup, add enough sweet cream to fill the cup. 
Beat sugar, cream and eggs well. Add flour and B. P. 

Mrs. Carrie Steel. 



—236— 



JAM CAKE 

1/2 C Butter 1 t Soda 

1 C Sugar 1 t Cinnamon 

3 Eggs, well beaten y 2 t Nutmeg 

3 T Sour Cream 1 C Blackberry Jam 

li/ 2 C Flour 

Add soda to cream. Mix in usual manner. Bake in layers, 
using white frosting. Other jams can be used. 

Mrs. B. H. Campbell. 

KATHRYN'S CHOCOLATE CAKE AND ICING 

V 2 C Butter 1% C Pastry Flour 

iy 2 C Sugar 3 Eggs 

V 2 C Cold Water 2 Squares Chocolate 

14 C Boiling Water 1/2 t Vanilla 

Cream sugar and butter. Add beaten egg-yolks, then choco- 
late which has been melted and mixed with the boiling water; 
add the cold water and beat well. Add 1 C of the flour which has 
been sifted three times; beat well and add the % C of flour which 
has been sifted with B. P. three times. Add vanilla and lastly 
fold in the stiffly beaten egg-whites. Pour into an unbuttered tin 
which has a piece of oiled paper in the bottom and bake in a very 
slow fire at first. When cake has raised, increase the heat a little. 
Bake forty or fifty minutes. 

Icing — 
1 C Sugar 2 Eggs 

1/3 C Water % t Vanilla 

Boil sugar and water until a medium hard ball will form 
when dropped in cold water. Let set until all the bubbles disap- 
pear; then pour over the stiffly beaten egg-whites and beat until 
the mixture is cold; add vanilla and spread upon cake. 

Mrs. C. L. Davidson. 



LADY BALTIMORE 

1 C Butter 4 C Flour 

2 C Powdered Sugar 4 t B. P. 

1 C Milk Y 2 Lemon Juice 

6 egg-whites 

This is used at many Southern house parties. 

Cream butter and sugar, add milk. When well mixed, stir 
in the juice of lemon and whip very light. Then stir in alter- 
nately the stiffened egg-whites and flour, which has been sifted 
twice with baking powder. Bake in three layers. When cold, 
put together with following filling: 



-237- 



LADY BALTIMORE (Filling) 

3 C Granulated Sugar 
1 C Water 
3 Egg- Whites 



1 C Seeded Raisins 
Mi C Halved Pecans 
5 Figs 



Boil sugar in water until it hairs, pour while boiling over the 
eggs, (which have been whipped to a standing froth). Whip 
quickly until you have a thick cream, then stir in raisins, pecans, 
and figs (that have been soaked soft in lukewarm water, dried 
and minced). 

Mrs. Chester Long. 



MARBLE CAKE 



White Part 
4 Egg-Whites 
iy 2 C Sugar 
2/3 C Butter 

Dark Part 
4 Egg-Yolks 
1 C B. Sugar 
V 2 C Molasses 
y 2 C Butter 



1/2 C Milk 

1 t Cream of Tartar 

1/2 t Soda 

1 2/3 C Flour 

V 2 C Sour Milk 

1 t Soda 

1 t All kinds of Spices 

1 2/3 C. Flour 



Bake in square tin. Place T of the light and dark cake bat- 
ter in the tin, hit and miss. The light part makes a good layer 
cake. 

Mrs. L. C. Jackson. 



ONE EGG CAKE 



1 C Sugar 

2 C Flour 
1 Egg 

2/3 C Milk 



1 T Butter 

1 t Vanilla 

2 t B. P. 



Beat until light. 



Mrs. Warren Brown. 



OREGON FRUIT CAKE 



2 C Sugar 




1 t Lemon 


2 C Butter 




1 lb. Dates (cut fine) 


5 Eggs 




% lb. Citron (cut fine) 


2 pt. Flour 




1 lb. Currants 


1 t Soda (dissolved in 


a little 


1 lb. Raisins 


boiling water) 




14 C Candied Orange and 


1 t Vanilla 




Lemon Peel (cut fine) 



Bake in moderate oven. 



Mrs. Erwin Taft. 



-238— 



1-2-3-4 CAKE 

1 C Butter 1 C Milk or Cold Water 

2 C Sugar 3 Level t B. P. 

3 C Flour Flavoring 

4 Eggs 

Mix in usual manner, bake in layers, and ice. This makes a 
good nut cake by adding one cup of nut meats and baking in a 
loaf. 

Mrs. R. B. Campbell. 

POTATO CAKE 

1 C Butter 4 Eggs 

2 C Sugar 1 t Cinnamon 
2 C Flour y 2 t Cloves 

1 C Potato y 2 t Nutmeg 
% C Milk 4 t B. P. 

2 Squares Chocolate 2 t Vanilla 
1 C English Walnuts or Pecans 

Mash potatoes as for table use; melt chocolate. Cream but- 
ter and sugar, add yolks well beaten, potatoes and milk; then 
flour, B. P. spices, vanilla, chocolate and nuts. Beat well and last 
fold in whites stiffly beaten. Bake in layers. Use either white or 
chocolate frosting. 

Mrs. H. G. Norton. 

SPONGE CAKE 

4 Eggs 2 t B. P. 

1 C Sugar 4 T Boiling Water 

1 C Flour 

Beat the yolks of the eggs until yellow and creamy, add sugar, 
beat well, and water, then add flour and baking powder. Add 
beaten whites last. Bake in loaf or layers. Use any filling. 

Mrs. M. Murdock. 

SPONGE CAKE 

1 C Sugar 1 t B. P. 

2 Eggs % C Hot Milk 
1 C Pastry Flour % t Salt 

Put sugar in mixing bowl, break eggs into it, beat until very 
creamy with Dover egg beater, then add flour and B. P., last add 
hot milk. Bake in moderate oven twenty-five or thirty minutes. 

Mrs. Steel. 

SHORT CAKE 

V 2 C Milk or Water 4 t B. P. 

4 T Butter, Melted % t Salt 

1 C Flour Sifted 2 T Sugar 

Place in oven at once after mixing. 

Mrs. H. W. Horn. 



—239- 



SOUR CREAM MOLASSES CAKE 

1 C Molasses V2 t cloves 

1 C Sour Cream % t Ginger 

2 Eggs well beaten 2 t Soda 
i/ 8 t Salt 2 C Flour 
1 t Cinnamon 

Dissolve the soda in sour cream. Beat mixture well and bake 
in moderate oven. 

Mrs. Steel. 



SUNSHINE CAKE 

5 egg-yolks 1/3 t Cream Tartar 

7 Egg- Whites Vs t Salt 

li/4 C Sugar Vanilla 

1 C Swansdown Flour 

Sift, measure and set aside flour and sugar. Whip whites to 
a foam, add cream of tartar and beat until very stiff, add sugar 
a little at a time. Beat yolks till thick, fold into whites, then grad- 
ually fold Hour lightly through. Bake in Turks head pan in 
moderate oven from thirty to forty minutes. 

Mrs. W. E. Stanley. 



SUNSHINE CAKE 

10 Egg-Whites 1 C Flour 

6 Egg-Yolks 1 t Cream Tartar 

iy 2 C Sugar i/ 8 t Salt 

Juice y 2 Lemon 

Beat whites until dry, add salt as you beat. Add cream of 
tartar when eggs are frothy and beat until stiff. Sift sugar three 
times, add to whites. Beat yolks, fold into whites, then add lemon 
juice. Sift flour three times, fold into batter. Pour into unbut- 
tered pan. Bake fifty minutes to one hour in slow oven. 

Mrs. Will Dixon. 



SURPRISE CAKE 

1 C Sugar 2y 2 C Swansdown Cake Flour 
V> C Butter sifted before mixing 

2 Eggs 3% t B. P. 
1 C Milk 

Cream butter and sugar, add well beaten egg-yolks. Sift flour 
and baking powder together three times. Add alternately with 
milk. Fold in stiffly beaten whites and flavor. Bake in a layer or 
loaf, but is especially nice in loaf. 

Mrs. C. V. Ferguson. 



-240- 



SPICE CAKE 

2 C B. Sugar 1 t B. P. 

1/2 C Butter 2% C Flour, Sifted before 

2 Eggs measuring 

1 C Sour Milk % t Cloves 

1 t Soda 1 t Allspice 

14 Nutmeg, grated 1% t Cinnamon 

% t Salt 

Cream butter and sugar, add beaten yolks and salt. Then 
add the milk with soda, then 2/3 of flour. Beat thoroughly two 
minutes. Add remaining flour with B. P. Add spices and lastly 
fold in egg-whites. This makes two layers. Spread with boiled 
icing. 

Mrs. C. V. Ferguson. 

VELVET SPONGE CAKE 

4 Eggs 2 t B. P. 

2 Scant C Sugar 2 t Vanilla 

2 C Flour 2/3 C Boiling Water 

Beat eggs very light, add all sugar, beat, add flour sifted with 
B. P., add vanilla. This makes a very stiff batter. Then add 
slowly at first, boiling water. This makes a very thin batter. 
Bake from thirty to forty minutes in very, very slow oven. 

Mrs. Henry J. Allen. 

MBS. WOODBOW WILSON'S WEDDING CAKE 

V/2 G Sugar 3% C Swansdown Flour 

34 C Butter 3y 2 t B. P. 

6 Egg- Whites 1 t Vanilla, Lemon or Bose 

1 C Milk Flavoring 

Beat whites of eggs very stiff — add spoonful at a time of the 
creamed butter and sugar to eggs, then add flavoring. Pour in 
one C milk and before stirring add all at once flour previously 
sifted four times with B. P. Line bottom of pan with paper, if 
you use square pan, grease the corners slightly, otherwise, do not. 
This makes a large loaf. 

WHITE LAYEB CAKE 

1/2 C Butter 1% C Sugar 

3 t B. P. It Orange Extract 
2y 2 C Cake Flour 6 Egg- Whites 

1 C Milk 

Cream well butter and sugar, add slowly milk, and flour with 
B. P., then add egg-whites, with extract. 

Mrs. H. W. Lewis. 



-241— 



WHITE FRUIT CAKE 

1 C Butter 1 lb. Figs 

2 C Sugar 1 lb. Almonds 

1 C Milk V 4 lb. Citron 
2y 2 C Flour 1 C Cocoanut 

2 t B. P. It Grated Lemon 
7 egg-whites 1 t Vanilla 

Cream butter and sugar, add sweet milk, flour in which B. P. 
has been sifted, egg-whites, well beaten, seeded raisins, figs and 
almonds chopped fine, citron, freshly grated cocoanut, vanilla and 
grated lemon. Bake slowly. 

Mrs. Mary C. Todd. 

Mrs. Steel. 

WHITE CAKE 

iy 2 C Sugar 3 t B. P. 

2/3 C Butter 4 egg-whites, well beaten 

1 C Milk or Water 1 t Vanilla 

3 C Flour 

Mix in usual manner. Bake in layers. 

Mrs. H. W. Horn. 

YELLOW SPONGE TEA CAKES 

4 Eggs 1 C Flour 
1 C Sugar 1 t B. P. 
14 C Milk 1 t Vanilla 

Beat yolks of eggs and sugar very light. Add whites last 
thing and bake in little patty pans in a moderate oven. 

Mrs. W. E. Stanley. 

CAKE HINTS 

Good cake is attained only by careful measuring, more care- 
ful mixing and most careful baking. 

Pastry flour makes a finer and more delicate cake than or- 
dinary flour. 

Too much will cause a cake to bake with a hump in the cen- 
ter, to be tough and stiff and usually to crack open. Too much 
baking powder will make it coarse and cause it to dry quickly. 

Give the batter a vigorous beating after you add the flour. 
The well-beaten egg-whites should be added last, folding them 
into the batter very gently. 

Sweet milk makes cake that cuts like pound cake; sour milk 
makes spongy, light cake. 

Always sift flour before measuring, then it may be sifted 
again with the baking powder to insure their being thoroughly 
blended. 

In making fruit cakes, add the fruit before putting in the 
flour, as this will prevent it falling to the bottom of the cake. 
Flouring the fruit is unnecessary unless the fruit is damp. 



-242- 



In creaming butter and sugar, when butter is too hard to 
blend easily, warm the bowl and if necessary, warm the sugar, 
but never warm the butter, as this will change both texture and 
flavor of the cake. 

The smaller the cake, the hotter should be the oven. Large, 
rich cakes require very slow baking. 



-243— 



FROSTINGS 



Caramel Filling for Cake 
Chocolate Icing 
Caramel Frosting 
Custard for Filling 

Caramel Fruit Icing 
Chocolate Sauce 
Coffee Filling for Cake 

Frosting for Cake 

Icing 

Lemon Filling 

Orange Filling 

Reliable Frosting 

Uncooked Icing 

White Frosting 



Mrs. A. 0. Rorabaugh 
Mrs. M. Murdock 
Mrs. L. C. Jackson 
Mrs. Warren Brown 
Mrs. Ralph L. Millison 
Mrs. R. B. Campbell 
Mrs. J. H. Black 
Mrs. Spangler 
Per Mrs. 0. D. Barnes 

Mrs. G. M. Dickson 
Mrs. W. E. Stanley 
Mrs. F. G. Smyth 
Mrs. C. V. Ferguson 
Mrs. W. E. Stanley 
Mrs. Warren Brown 



-24G- 



CARAMEL FILLING FOR CAKE 

2% C light R. sugar % C cream 

y 2 C butter 1 t vanilla 

Cook sugar and cream until a drop will go to the bottom of 
a glass of cold water and remain in a drop. Take off the fire, 
add butter and beat. In about 10 min. add the flavoring, vanilla 
or other preferred. Continue to beat until of the right consist- 
ency to use. 

Mrs. A. O. Rorabaugh. 

CHOCOLATE ICING 

2 C powdered sugar 

2 T cream heated to boiling point 
Spuare and y 2 of chocolate 

Put sugar in bowl, add cream and melted chocolate. If too 
thick, thin with hot cream; if too thin, add more powdered 
sugar. 

Mrs. M. Murdock. 

CARAMEL FROSTING 

1 C of cream or rich milk 1 C chopped fruit 

y 2 C of butter 1 C chopped nuts 

3 C of light R. sugar 

Cook sugar, cream and butter until it will form a soft ball in 
cold water. Beat until .cool. Be careful about its granulating. 
Add fruit and nuts. 

Mrs. L. C. Jackson. 

CUSTARD FOR FILLING 

1 egg 3 T flour 

y 2 C sugar 1 C boiling milk 

1 t vanilla lump butter 

Mix egg, sugar and flour together, heat milk to boiling point, 
pour over mixture, add butter and cook until thick, add flavor- 
ing and serve with whipped cream. 2 C nuts can be added. 

Mrs. Ralph L. Millison. 

Mrs. Warren Brown 

CARAMEL FRUIT ICING 

3 C B. sugar y 2 C chopped nuts 

1 C rich milk % C chopped raisins 

y 2 C butter 

Roil the sugar, milk and butter until it makes a soft ball 
when tested in cold water. Remove nuts and raisins. Put on 
cake when beginning to cool. 

Mrs. Robert R. Campbell. 



-247- 



CHOCOLATE SAUCE 

1 C sugar 1 t flour 

1 C water V-z t vanilla 

Vo C chocolate 

Cook until thick, stir occassionally. Flavor with vanilla 
when cool. Makes Yi pint. 

Mrs. J. H. Black. 

COFFEE FILLING FOR CAKE 

V» lb. unsalted butter 1 C pulverized sugar 

1 t vanilla V2 C coffee 

Cream butter and sugar, then drop by drop, add Y> cup 
strong Mocha coffee; beat all the time, add vanilla. Spread be- 
tween layers of cake when cool. 

Mrs. Sp angler, 
per Mrs. O. D. Barnes 

FROSTING FOR CAKE 

1 t gelatine 2 T melted butter 

2 t cold water 2% C confectioners' sugar 
6 T hot milk 1 t vanilla 

Soak gelatine in cold water five minutes, and dissolve in hot 
milk then add butter. Stir in sugar until mixture is of the right 
onsistency to spread (the amount required being about 2% C, 
and add vanilla. 

ICING 

1 C sugar 1 egg-white 

y 2 C water 2-3 C nuts 

Cook sugar and water until threads, pour on beaten eggs, add 
chopped nuts. 

Mrs. G. M. Dickson. 

LEMON FILLING 

I C sugar 1 lemon 

I I C water 2 T cornstarch 

Dissolve sugar in water then put in grated rind and juice of 
lemon and let come to a boil. Add to this the cornstarch which 
has been dissolved in a little cold water. Let boil until consis- 
tency as jelly. Remove from the fire and immediately spread 
between the layers and on top of the cake. 

Mrs. W. E. Stanley. 

ORANGE FILLING 

V2 lb. confection sugar 1 T melted butter 

Juice of one small orange, beat together and spread on cake. 

Mrs. F. G. Smyth. 



—248- 



RELIABLE FROSTING 

Put in upper part of double boiler, 1 unbeaten egg-white, 1 
C granulated sugar and three table spoons of cold water. Place 
over boiling water and beat continuously with a dover egg 
beater for 7 minutes. Remove from the fire add 12 marshmal- 
lows then beat until smooth and cool enough to spread. 

Mrs. C. V. Ferguson. 

UNCOOKED ICING 

1 C powdered sugar 1 t vanilla 

2 T pulv. cocoa or chocolate ^4 C coffee 
1 T butter 

Mix sugar and cocoa thoroughly. Put in butter and vanilla 
and last add the coffee. Slowly stirring until right consistency 
for spreading on top of cake. 

Mrs. W. E. Stanley. 

WHITE FROSTING 

1 C sugar 14 t cream tartar 

% C water 14 t B. P. 

Boil till it syrups — add when 4 drops vanilla 
cool: 

Mrs. Warren Brown. 



-249— 



COOKIES 



Best Cookies in the World 
Bread Doughnuts 
Brownies 
Brambles 

Butterscotch Cookies 
Berlinerkause — Danish 
Cookies 

Comfits 

Christmas Cookies 

Cookies 

Chocolate Brownies 

Chocolate Doughnuts 

Chocolate Fruit Cookies 

Chocolate Cream Puff Shells 

Cookies 

Date Bars 
Date Cakes 
Date Cookies 
Date Sticks 
Doughnuts 
Doughnuts 
Date Confections 
Doughnuts 

Fruit Cookies 

Ginger Creams 
Ginger Wafers 

Hermits 
Hermits 

Japanese Hard Tack 

Kisses 

Molasses Cookies 
Molasses Cookies 
Molasses Cookies and Snaps 
Nut Cookies 

Oatmeal Cookies 

Pecan Wafers 
Potatoe Doughnuts 

Rocks 

Sugar Cookies 
Sugar Cookies 

Vanities 



Mrs. C. L. Davidson 
Mrs. C. L. Davidson 
Mrs. O. G. Hutchison 
Mrs. B. H. Campbell 
Mrs. Oak Throckmorton 

Mrs. W. B. Buck 

Mrs. George Whitney 
Mrs. R. B. Campbell 
Mrs. W. E. Stanley 
Christina Ross Haun 
Mrs. Norton 
Mrs. P. C. Lewis 
Mrs. H. J. Allen 
Mrs. H. W. Horn 

Mrs. G. M. Lowry 
Mrs. H. W. Lewis 
Mrs. 0. D. Barnes 
Mrs. G. M. Lowry 
Mrs. G. M. Dickson 
Mrs. Erwin Taft 
Mrs. Erwin Taft 
Mrs. B. H. Campbell 
(Given by Mrs. Norton) 
Mrs. C. V. Ferguson 

Mrs. Henry Lassen 
Mrs. B. H. Campbell 

Mrs. W. E. Stanley 
Mrs. 0. G. Hutchison 

Margaret Long Stanley 

Christina Ross Haun 

Mrs. P. C. Lewis 
Mrs. L. C. Jackson 
Mrs. 0. D. Barnes 
Mrs. Carrie Steel 

Mrs. W. E. Stanley 

Mrs. R. B. Campbell 
Mrs. W. E. Stanley 

Mrs. G. M. Lowry 

Mrs. Ralph L. Millison 
Mrs. J. P. Allen 

Mrs. Barnes 



—252— 



BEST COOKIES IN THE WORLD 

2 C flour 1 T soft butter 

2 t B. P. IT lard 
2-3 C sugar 1 egg 

% t salt V-2 C milk (may not need all) 

Sift flour, baking powder, sugar and salt together; rub in 
with a paddle, butter and lard. Beat egg to stiff froth, add milk 
and mix with other ingredients. 

For soft cookies roll out and bake in quick oven. For crisp 
snaps knead in more flour and roll thin; any flavor may be ad- 
ded to the milk and eggs, or the three, vanilla, lemon and orange. 

Mrs. G. L. Davidson. 

BREAD DOUGHNUTS 

1 cake Fleischman's Yeast % C sugar 

1% C milk 3 T butter 

1 T sugar ^ t mace 

4y 2 C sifted flour 1 egg 
% t salt 

Dissolve yeast and T sugar in luke warm liquid. Add 1% 
cup flour and beat well. Cover and set aside to rise in a warm 
place for about 1 hour. Then add to the mixture above the but- 
ter and % cup sugar well creamed, mace, egg well beaten, the 
remainder of flour to make a moderately soft dough, add the 
salt. Knead lightly. Place in well greased bowl, cover and allow 
to rise again in a warm place about one hour. Then roll out to 
14 inch in thickness and cut with a doughnut cutter. Place on 
greased tins; allow to rise one hour. Fry in deep fat until a 
golden brown. Drain on brown paper; roll in sugar. 

Mrs. C. L. Davidson. 

BROWNIES 

3 well beaten eggs 2 squares chocolate — melted 
1 C sugar 1 t vanilla 

i/i C butter — melted 1 C chopped nuts 

1/2 C flour 

Mix in the order given. Spread thin on well greased pans. 
Bake slowly. When baked cut in squares while hot. 

Mrs. 0. G. Hutchison. 

BRAMBLES 

1 C raisins Crust 

1 C sugar 2 C flour 

1 egg 1 C lard 

1 lemon 6 T ice water 

Mix the flour and lard, moisten with the ice water and roll 
out as for pie crust. Beat the egg, add the sugar and raisins and 
the grated rind and juice of 1 lemon. Roll out the crust % inch 

—253— 



thick and spread with a little butter cut into five inch squares. 
Spread one diagonal half of each square with the mixture, fold 
the other half over it, pinch the edges together, and bake. Will 
make little triangular cakes when done. Very good for 
luncheon. 

Mrs. B. H. Campbell. 

BUTTERSCOTCH] COOKIES 

1 C butter 1 t soda 

4 C B. sugar 6y> C flour 

4 eggs 

Make in loaf and let stand over night in ice box. In morn- 
ing slice thin and bake. 

Mrs. Oak Throckmorton. 



BERLINERKRAUSE— DANISH COOKIES 

1 lb. butter, fresh not too salty 7 egg-yolks 
1 lb. flour y 2 lb. sugar 

Boil three eggs hard and pulverize the yolks. Mix butter 
well creamed with sugar and boiled yolks. Add flour. Make into 
sheet, cut in strips and roll with the hands forming circle four 
inches in diameter. Place one end over the other. Dip this 
into the white of eggs and sprinkle well with crushed loaf sugar. 
Bake in a moderate oven until a light brown. 

Mrs. W. B. Buck. 



COMFITS 

4 eggs 5 C flour sifted 

2 C sugar 5 t B. P. put in last with three 

2 C milk cups of flour 

Cream the egg-yolks and sugar. Beat egg-whites, add butter, 
flour then little egg-whites and repeat the process — then add 
last three cups of flour with baking powder. 1 t salt and 1 t of 
vanilla or lemon, fry in deep fat. Dropping dough from spoon. 

Mrs. Geo. Whitney. 

CHRISTMAS COOKIES 

1 C butter 2% C flour 

1% C sugar 1 t cinnamon 

3 eggs, beaten light y 2 t cloves 

1 lb. dates, cut small pieces 1 t soda in 3 T hot water 

2 lb. English walnuts — broken 1 T candied orange peel, 
up chopped fine 

Mix in order given — drop in small spoonfuls on greased pan, 
bake in moderate oven. 

Mrs. R. B. Campbell. 

—254— 



COOKIES 

1 C butter V/ 2 C sugar 

y 2 G hot water 1 G currants 

3 C flour 1 t soda 
% t nutmeg 

Beat butter to a cream, add sugar, then eggs well beaten. 
Dissolve soda in hot water. Stir in flour and nutmeg, then cur- 
rants. Drop batter by spoonsful in well buttered tins, allowing 
room for spreading. Bake in a moderate oven. 

Mrs. W. E. Stanley. 

CHOCOLATE BROWNIES 

% C chocolate 1 C nuts 

V 2 C butter % C flour 

1 C sugar 1 t vanilla 

2 eggs, well beaten 

Melt chocolate and butter together. Add ingredients in their 
order. Bake slowly for 30 minutes. Cut in squares while hot. 

Christina Ross Haun 

CHOCOLATE DOUGHNUTS 

% C butter 1^ square chocolate 

1% C sugar 1 t soda, dissolved 
2 eggs in milk 

1 C sour milk 1 t cinnamon 

4 C pastry flour % t vanilla 

Mix in the order given, roll and fry in deep fat. 

Mrs. Norton. 

CHOCOLATE FRUIT COOKIES 

14 C butter 2 eggs 

1 C sugar 1 C raisins 

2 T grated chocolate 1 pt. flour (at first) 
2 T water 2 t B. P. 

Cream butter and sugar. Mix chocolate with one table- 
spoonful of sugar and the water and then add to the butter and 
sugar. Add eggs, raisins, one pint of flour, baking powder. Then 
add more flour until stiff enough to roll out quite thin. Bake 
in moderate oven. 

Mrs. P. C. Lewis. 

CREAM PUFF SHELLS 

4 eggs 1 C flour 

1 C butter 1 C boiling water 

Melt butter in boiling water and stir well, add flour while 
boiling; stir well and cook until a thick paste. Cool. When 
cool, add the eggs beaten well. Drop on buttered tins, bake 
slowly 30 or 40 minutes. Fill with cream custard when cold. 

Mrs. H. J. Allen. 



-255— 



COOKIES 

2 C sugar 1 t soda in sour milk 

3 eggs •> r butter 
14 C sour milk Y 2 C lard 

Cream shortening and sugar. Add well beaten eggs. Dis- 
solve soda in the milk and add to the mixture. Add just enough 
flour to roll. Cut and bake in moderate oven. 

Mrs. H. W. Horn. 

DATE BARS 

1 C sugar 1 t B. P. 

3 eggs 1 t vanilla 

V 8 t salt 1 lb. dates 

1 C flour 1 C chopped nuts 

Beat the eggs thoroughly, and add sugar, salt and flavoring. 
Mix dates, nuts, flour and baking powder, together, and add 
eggs and sugar. Bake in a slow oven. Cut while hot into bars 
of the size desired, roll in powdered sugar. 

Mrs. G. M. Lowry. 

DATE CAKES 

1 C butter 3 C flour 

V/2 C sugar 3 eggs 

!/4 t cloves 1 t cinnamon 

3 T hot water 1 t soda 

IMj lb. English walnuts, 1 lb. dates 

unshelled l 1 /^ T vinegar 

Cream, butter and sugar, add eggs, vinegar, soda, dissolve 
in hot water, flour sifted with cinnamon and cloves, then put 
in nuts and dates, drop by spoonsful on buttered tin or bake in 
small gem pans. 

Mrs. H. W. Lewis. 

DATE COOKIES 

1 C butter 1 lb. English walnuts 

V/2 C sugar 2 t soda 

2V 2 C flour 3 t hot water 

3 eggs 1 t cinnamon 

1 lb. dates 14 t cloves 

Dissolve soda in hot water; beat eggs; seed and chop dates; 
break nuts in small pieces; stir all together. Flour tins, drop 
with teaspoon far apart. Bake in moderate oven. 

Mrs. O. D. Barnes. 

DATE STICKS 

2 eggs 

1 C sugar 3y 2 T flour 

1 lb. dates 1 t B. P. 

1 C nuts i/ 8 t salt 

Mix in the order given. Bake in very slow oven in thin 
sheets, cut in sticks. 



-256— 



DOUGHNUTS 

1 C sugar 1 t soda 

1 C sour milk 14 t salt 

2 eggs 1 qt. flour 
5 T melted butter 

Mix sugar and milk first. Sift flour, soda and salt three 
times. Add 5 T melted butter. 

Mrs. G. M. Dickson. 



DOUGHNUTS 

2 C hot mashed potatoes Y-2 T nutmeg 

2 C sugar 3 T melted butter 
1 C milk 5 C flour 

3 eggs (beaten separately) 5 t B. P. 
1 t salt 

Mix potatoes with sugar, add milk, eggs, salt, nutmeg, but- 
ter. Add flour into which baking powder has been sifted. 

Mrs. Erwin Taft. 



DATE CONFECTIONS 

Y2 lb. almonds (unblanched) 2 C sugar 

% lb. dates 1% t vanilla 

4 egg-whites 

Beat egg-^fliites. Add sugar, dates, almonds and vanilla. 
Drop on buttered tins, bake in moderate oven till light brown. 
Leave on buttered tins until cold. 

Mrs. Erwin Taft. 



DOUGHNUTS 

1 pt. sweet milk Juice and grated rind of 1 

2 eggs lemon 

1 1-3 C sugar Y2 t soda 

2 T butter, melted 4 t B. P. 

Y± C melted lard Salt and grated nutmeg 

Flour enough to make a dough as soft as can be handled. 
Roll out on a floured board, cut into desired size, and fry in deep 
fat. When done roll in pulverized sugar. They should brown 
and cook quickly. To test break one open to see if it is cooked 
through. 

Mrs. B. H. Campbell. 
(Given by Mrs. Norton) 



-257— 



FRUIT COOKIES 

2 C sugar V 2 C nuts 

1 C raisins x /-z C hot water 

y 2 C lard 41/2 C bread flour 

y 2 C butter 1% T vanilla 

2 eggs 1 T soda 

Cream butter, lard and sugar; then add the raisins chopped 
and mixed with a little of the flour; then the beaten eggs, nuts 
and soda dissolved in the hot water; then the flour and vanilla. 
Roll, cut, bake in moderate oven. 

Mrs. C. V. Ferguson. 

GINGER CREAMS 

1 C sugar V-z t each cinnamon, cloves 

3 /4 C molasses and nutmeg 

] /o C fat (butter or any of the 2 t soda 

substitutes) 1 C hot water 

1 egg S 1 /* C flour 

1 t ginger 

Sift 3 cups of flour and spices together, the one half cup 
is set aside for further use. Mix sugar, fat and molasses together, 
then beat in egg until it is creamy. Dissolve soda in hot water 
and add to mixture then stir until smooth. Add flour and beat. 
This should be the consistence to drop easily from a spoon. If 
too thin add the half cup flour. Drop from spoon and bake. 
These cakes are glazed over with following icing. 

2 T melted butter 2 C powdered sugar 

1 to 3 T warm coffee, beat to cream and spread on cakes. 

Mrs. Henry Lassen. 

GINGER WAFERS 

1 C butter 2 C sugar, sifted 

1 C water 4 C flour, sifted 

Ginger to taste 

Beat thoroughly. Use if possible, baking sheets, or rimless 
cooking pans, or the bottom of baking pans turned upside down. 
Bake slowly, watch carefully to avoid scorching. Remove from 
oven to straight rolls or cornucopias. These wafers will be 
brittle as soon as they are cold, so must be handled quickly. 

Mrs. B. H. Campbell. 

HERMITS 

3 C flour 3 eggs 

1V2 C sugar 1 C butter 

1% C raisins 1M> C nuts 

1 t cloves 1 t cinnamon 

i/2 t ginger % t soda 

Cream butter and sugar and add eggs beaten light. Mix 
flour, spices, raisins, and nuts. Add soda, in ^ C of boiling 
water to egg mixture, then combine the 2 mixtures. 

Mrs. W. E. Stanley. 

—258— 



HERMITS 

1 egg % t B. P. 

1 C sugar V2 t cloves 
1-3 C butter V 2 t cinnamon 

2 C flour % t nutmeg 
1-3 C sweet milk y 2 t allspice 

y 2 t soda % C chopped raisins 

Cream butter and sugar. Add eggs well beaten. Mix soda 
and baking powder with the flour. Add alternately with milk 
to the mixture. Add raisins and spices. Drop from spoon into 
greased pan and bake. 

Mrs. 0. G. Hutchison. 

JAPANESE HARD TACK 

12 dates % c flour 

12 walnuts 1 t B. P. 

1 lb. orange marmalade 2 eggs 

1 C sugar 

Stone dates and chop with walnuts. Sift sugar, flour and 
baking powder. Add beaten eggs then fruit and nuts. Mix well. 
Spread on greased roasting pan and bake 20 minutes in moderate 
oven. Cut in bars and roll in sugar. 

To double recipe use 3 eggs, add a little water and double 
amount of other ingredients. 

Margaret Long Stanley. 

KISSES 

2 egg-whites y 2 C cocoanut (dry) 
V 2 C sugar 1 t vanilla 

2 C Post Toasties 

Beat eggs stiff, add sugar gradually — then add Post Toasties, 
cocoanut and flavoring. Bake in a moderate oven. Makes 16. 

Christina Ross Haun. 

MOLASSES COOKIES 

1 C sugar 1 t ginger 

1 C molasses 2 t cinnamon 

1 C butter (large cup) 1 t soda (in C water or C of 

i/i t salt coffee) 

Mix in order given, knead the dough soft. 

Mrs. P. C. Lewis. 

MOLASSES COOKIES 

1 C sugar 1 T ginger 

1 C molasses 1 t cinnamon 

y 2 C butter 1/2 t salt 

% C lard '2 eggs, well beaten 

1 T soda 5 C flour 

Reserve one C of the flour for rolling the cookies. 

Mix in the order given. Roll one half inch thick and bake in 
a moderate oven. 

Mrs. L. C. Jackson. 



-259— 



MOLASSES COOKIES AND SNAPS 

1 C molasses Vl> C raisins 

1 C B. sugar 2 t soda 

2-3 C butter % t vanilla 

1 t ginger 4% C flour 

Cream sugar and butter, add molasses and flavoring with 4 
C flour and soda. Take one half of mixture and roll % inch 
thick; sift over with granulated sugar; place raisin in center, and 
bake in moderate oven. Add % C flour to remainder roll, thin, 
and bake a golden brown. 

Mrs. O. D. Barnes. 
NUT COOKIES 

l 1 /; C sugar 1 lb. raisins 

1 C butter 1 lb. nuts 

3 eggs 1 t cinnamon 

2% C flour y 4 t cloves 

1 t salt 1 t soda 

8 T boiling water 

Cream butter and sugar, add eggs, salt and flour. Add soda 
dissolved in hot water. Then add raisins, nuts, cinnamon and 
cloves. Drop with spoon in baking sheets and bake in moder- 
ate oven. 

Mrs. Carrie Steel. 
OATMEAL COOKIES 

1 C butter 2 C raisins 

1 C sugar 8 t milk 

2 G flour 1 t cinnamon 
2 C oatmeal flakes Vo t soda 

% t salt 

Beat butter and sugar to a cream, add other ingredients. 
Drop from a spoon on well buttered tins and bake in moderate 
oven. Mrs. W. E. Stanley. 

PECAN WAFERS 

1 C B. sugar '4 t salt 

2 eggs 1 C pecans 

3 T flour 1 t vanilla 
U t B. P. 

Mix all ingredients together in the order given and spread 
out very thin on a baking sheet or buttered pan and bake 10 
minutes in modern oven. Cut into squares while warm. 

Mrs. Robert B. Campbell. 

POTATOE DOUGHNUTS 

% C sugar 1 egg-white 

2V> C flour 3 t B. P. 

1/4 C milk 1 T butter 

1 C potatoes 1 t salt 

3 eggs 1 t mace 

Cream the butter and sugar and the well beaten eggs. Stir 
in the potatoes and milk. Sift baking powder with the flour 

—260— 



and add salt, mace, and nutmeg, and add to first mixture work- 
ing in additional flour as necessary to handle lightly. Roll and 
cut all doughnuts before attending to frying. Have lard three 
inches deep in kettle, and test temperature with a small cake 
cut from the center of the doughnut. 

Mrs. W. E. Stanley. 

ROCKS 

iy 2 C B. sugar 1 C butter 

3 eggs A little salt 

3 C flour 1 t soda 

1 t cinnamon 1 C chopped nuts 
1% G raisins or dates 1 t B. P. 

Cream butter and brown sugar, add well beaten eggs, cin- 
namon and salt. Add the flour, which has been sifted with the 
baking powder and soda. Then add nuts, raisins and dates. 
Mix well and drop on greased pan and bake. 

Mrs. G. M. Lowry. 

SUGAR COOKIES 

2 C sugar 2 t B. P. 
2-3 C butter 2 t vanilla 
2 eggs 1 t salt 

1 C sweet milk 

Cream butter and sugar together; add eggs well beaten then 
the milk, B. P., vanilla and salt. Add sufficient flour to make a 
soft dough; roll very thin; cut and bake in a hot oven. 

Mrs. Ralph L. Millison. 

SUGAR COOKIES 

1 C butter 3 eggs 

2 C sugar y 2 t nutmeg 

1 C milk 3 t B. P. 

2 C flour 

Cream sugar and butter. Add beaten eggs and milk. Sift 
B. P. in flour. Roll out soft as you can, cut. 

Mrs. J. P. Allen. 

VANITIES 

2 eggs 1 C flour 

1 T butter 14 C powdered sugar 

1 T sugar 

Cream butter and sugar, add beaten eggs and flour, roll 
very thin, cut out with cookey cutter, drop in hot fat when 
light-brown, turn over and lift out with large fork — sift over P. 
sugar and a little cinnamon. Will make 25. 

Mrs. Barnes. 



-261— 



PICKLES 




PICKLES 



Celery French Pickles 

Cherry Olives for Pickles 

Chili Sauce 

Chili Sauce 

Chow Chow 

Corn Relish 

Corn Relish 

Cucumber Pickles, French 

Cucumber and Onion Pickle 

Delicious Pickles 

Favorite Pickle, My Mother's 

Meat Relish 
Mexican Relish 
Mixed Pickles 
Mustard Pickles 

Pepper Hash Pickle 
Pickled Oysters 

Sliced Tomato Pickles 
Spiced Pickled Eggs 
Sweet Pickled Peaches 
Sweet Pickles 

Tiny Tim Pickles 
Tomato Pickle, Green 
Tomato Pickles, Sliced 
Tomato Relish 
Tomato Relish, Green 
Tomato Sweet Pickles 



Mrs. G. M. Dickson 
Mrs. Smyth. 
Mrs. Finlay Ross. 
Mrs. W. E. Stanley 
Mrs. G. M. Lowry. 
Mrs. C. V. Ferguson. 
Mrs. W. E. Stanley. 
Mrs. Steel. 
Mrs. Oak Throckmorton. 

Mrs. R. L. Millison. 

Mrs. G. M. Dickson. 

Mrs. Zartman. 
Mrs. J. H. Black 
Cooking Club. 
Mrs. C. L. Davidson. 

Mrs. Gilbert Tucker. 
Mrs. Baldwin. 

Mrs. G. M. Lowry. 
Mrs. R. L. Millison. 
Mrs. C. L. Davidson. 
Mrs. Cheser I. Long. 

Mrs. C. L. Davidson. 
Cooking Club. 
Mrs. O. D. Barnes. 
Mrs. H. W. Lewis. 
Cooking Club. 
Mrs. Strong. 



-264- 



CELERY FRENCH PICKLES 

1 pk. cucumbers, pared % lb. mustard seed 

2 heads cabbage 2 oz. celery 

1 doz. green peppers 1 oz. tumerac 

1 doz. large onions 3 C sugar 

1 gal. vinegar 

Chop cucumber, cabbage, peppers and onions fine, salt down 
over night, squeeze out next morning. Then mix with celery, 
mustard, tumerac, sugar and vinegar. Let it come to a boil, seal 
in jars. 

Mrs. G. M. Dickson 

CHERRY OLIVES FOR PICKLES 

Fill a jar with clean ripe cherries with stems. Mix 1 cup 
soft water, 1 cup vinegar, 1 T salt, 1 T sugar together and cover 
cherries. Seal. No cooking. Everything cold. 

Mrs. Smyth. 

CHILI SAUCE 

Y2 bu. ripe tomatoes 1 doz. mango peppers 

3 medium sized onions % doz. small red peppers 
5 t black pepper 5 t ground cloves 

5 T salt 5 C vinegar 

5 C B. sugar (small) 

Chop or run through grinder. Boil 1 hour. Will make 
15 pts. 

Mrs. Finlay Ross. 

CHILI SAUCE 

8 qt. tomatoes 2 C onion, ground 

1% C green peppers, ground 3 C sugar 

V2 C salt 1 pt. vinegar 

2 t cinnamon 1 t ginger 
2 t nutmeg 1 t cloves 
!/4 t red pepper 

Add spices and vinegar and cook for about 2 hrs. 

Mrs. W. E. Stanley 

CHOW CHOW 

Chop fine one peck of green tomatoes, two heads of cabbage, 
yix large onions, six green, and three red peppers. Sprinkle over 
the mixture one teacup of salt, let it sand for twelve hours, then 
drain. Heat two quarts of vinegar, two quarts of water, and lump 
of alum size of hickory nut dissolved in it. Put chow in and scald 
a few minutes, then drain. Heat one gallon of good vinegar 
with four cups of sugar, two tablespoons of cinnamon, two of 
allspice, one of cloves, one nutmeg grated. Put chow in and 
scald a few minutes, and it is ready for use. 

Mrs. G. M. Lowrv. 



—265- 



CORN RELISH 

12 ears corn 1 qt. C sugar 

12 green peppers, chopped l 1 /* qts. vingar 

1 qt. onions, after chopped 1 oz. celery seed 

1 qt. cucumbers, after chopped 1 oz. white mustard seed 

2 qts. ripe tomatoes, after 3 large red peppers 
chopped 

Cook 50 minutes or a little longer, if too thin. Can while hot. 

Mrs. C. V. Ferguson 

CORN RELISH OR DELICIOUS PICKLE 

2 qt. tomatoes 1 doz ears corn or 2 cans 

1 qt. onion 1 doz green mango peppers 

1 qt. cucumbers 3 red chile peppers 

1 qt. sugar V-2 oz. tumeric 

2 qt. vinegar 1 C salt 
y% oz. celery 

Cut corn off the cob, chop or put through the grinder toma- 
toes, onions, cucumbers and peppers. Put all the ingredients 
together and boil 40 minutes. Seal in glass jars while hot. 

Mrs. W. E. Stanley 

CUCUMBER PICKLES 

1 gal vinegar 1 C sugar 

1 C mustard cucumbers (number depends 

1 C salt on size of them) 

To vinegar, add other ingredients and put in half gallon jars 
and seal. 

Mrs. Carrie Steel. 

CUCUMBER AND ONION PICKLE 

12 large cucumbers, sliced 1 qt. vinegar 

12 large onions, sliced 1 oz. mustard seed 

1 pound sugar 1 t white pepper 

Let cucumbers stand in salt water over night. Drain well and 
then add all other ingredients. Let boil up. Can and seal. 

Mrs. Oak Throckmorton 

DELICIOUS PICKLES 

1 doz. ears corn % C salt 

1 pt. onions after cut in small 2 pts. vinegar 

pieces 1 pt. sugar 

1 doz. green peppers 1 oz. mustard seed 

1 pt. ripe cucumbers % oz. tumeric 

2y2 pts. ripe tomatoes 3 large peppers 

Cut corn from cob, add onions chopped fine then peppers, 
cucumbers, tomatoes, red peppers chopped fine. Add to this 
the salt, vinegar, sugar, mustard seed and last the tumeric. 
Boil 50 minutes and seal. 

Mrs. Ralph L. Millison. 

—266— 



FAVORITE PICKLE, MY MOTHER'S 
1 qt. raw cabbage, chopped fine 1 C sugar 
1 qt. boiled beets, chopped fine 1 t salt 
1 t black pepper % t red pepper 

1 t grated horseradish 

Cover with cold vinegar and keep from air. 

Mrs. G. M. Dickson. 

MEAT RELISH 
4 C beets 2 C cabbage 

1 C sugar % C horseradish, grated 

Ys t salt vinegar to cover 

Mix diced beets finely chopped cabbage, sugar and grated 
horseradish (the bottled will do), salt, cover with vinegar. It 
makes an unusually fine relish, can be made quickly and can 
be used at once. 

Mrs. Ed. Zartman. 

MEXICAN RELISH 

1 can pimento, cut fine 2 C chopped sweet cucumber 

2 C chopped onion pickle 

% C sugar 1 C vinegar 

2 C chopped cabbage 1 level t salt 

Mix well but do not cook. 

Mrs. J. H. Rlack. 

MIXED PICKLES 
1 pk. green tomatoes 3 C strong vinegar 

1 good sized cauliflower 1 C water 

3 cucumbers 2 C sugar 

4 large onions, sliced 4 T salt 

Slice and let green tomatoes stand in salt over night; drain off 
in the morning.' Cook thoroughly till done. 

Cooking Club. 

MUSTARD PICKLES 
1 qt. tomatoes, green 1 qt. vinegar 

1 qt. onions 2 C sugar 

1 qt. cauliflower 1 C flour 

1 qt. cucumbers 6 T mustard 

1 T tumeric 
Chop coarse and prepare for pickling 
Cook and then add chopped stuff. Seal. 

Mrs. C. L. Davidson 

PEPPER HASH PICKLE 
12 red sweet peppers 3 onions 

12 green sweet peppers 

Grind in meat grinder or cut in small pieces. Pour boiling 
water over mixture and let stand ten minutes. Repeat second 
time; drain each time. 
3 T salt 2 C sugar 

2 pt. vinegar 

Cook all 15 minutes. Can. 

Mrs. Gilbert Tucker. 



-267- 



PICKLED OYSTERS 

s t salt 1 doz. whole cloves 

1 qt. large oysters 1 doz. whole black peppers 

1 pt. white vinegar Vi doz. red pepper, broken in- 

1 doz. blades mace to bits. 

Put oysters and liquor into a porcelain kettle, and heat 
slowly until very hot, not boiling. Take out the oysters and to 
the liquor add vinegar and spices. Let boil up fairly well, then 
pour this over the oysters. Cover the jar and keep in a cool 
place. Next day put them into glass jars with tight tops. Keep 
in the dark where not liable to become heated. May be kept 
at least 3 weeks. 

Mrs. Baldwin. 

SLICED TOMATO PICKLES 

1 peck green tomatoes 1 T cinnamon 

1 doz onions 1 T allspice 

6 red peppers 1 T cloves 

1 C sugar Cayenne pepper to taste 

1 T mustard 3 pts vinegar 

Put in preserving kettle, alternating tomatoes and onions. 
Mix spices and sugar with the vinegar; pour over all. Let boil 
slowly until very tender. 

Mrs. G. M. Lowry. 

SPICED PICKLED EGGS 

Take as many hard boiled eggs as will fill a jar. Scald vine- 
gar enough to cover, add pepper, allspice, cloves, and a stick of 
cinnamon. Pour boiling hot water over eggs and seal. Let stand 
a month before serving. Serve with cold meats. 

Mrs. Ralph. L. Millison 

SWEET PICKLED PEACHES 

8 lbs. peaches 1 doz. cloves 

6* lbs. sugar few sticks whole cinnamon 

1 pt. vinegar 

I oil all together until peaches are tender. 

Mrs. C. L. Davidson. 

SWEET PICKLE 

2 T alum 2 oz. cinnamon 

7 lb. melon rind or fruit 1 oz mace 
% C salt V-2 oz. cloves 

2 gal. water 1 qt. vinegar 

3 lb. sugar 

Lay fruit in brine over night made of the water and salt. In 
morning pour off brine and dissolve alum in 2 gal. of water. Pour 
over fruit and boil y 2 hour. Pour off this water and add to the 
fruit the sugar, cinnamon, mace, cloves and vinegar, and boil 
30 minutes. Or heat syrup daily and pour over fruit for 6 days, 
not boiling fruit. 

Mrs. Chester I. Long. 

—268— 



TINY TIM PICKLES 

Select tiny cucumbers of uniform size, pour on hot brine 
and boil 10 min., let stand 24 hrs. Take out and wash well, then 
cover them with vinegar and water (half and half) and let stand 
5 days, put in glass jars and pour over them the following liquid: 

1 gal. vinegar 2 oz. white mustard seed 

1 lb. sugar 1 stick horseradish 

1 T cloves 1 oz. stick cinnamon 

1 T black peppers, whole 1 oz. ginger root 

12 green peppers, cut up % oz whole mace 

1 bunch garlic % oz. allspice 

Put above ingredients on stove and boil together till pep- 
pers are perfectly soft. It is better not strained. Recipe makes 
about 8 quarts. 

Mrs. C. L. Davidson. 



TOMATO PICKLES, GREEN 



1 pk. green tomatoes 


2 T cinnamon 


% pk. onions 


2 T ginger 


y-2 lb. mustard seed 


2 T black pepper 


2 lb. R. sugar 


2 T Curry powder 


y 2 t Cayenne pepper 


2 T celery seed 


2 t mace 


2 T tumeric 


2 t allspice 


1 gal vinegar 


2 t cloves 


Vi C horseradish 



Drain green tomatoes and onions over night. Put in kettle 
and sprinkle with mustard seed. Mix brown sugar and spices 
together with a little cold vinegar, then add enough to make a 
gallon; sprinkle horseradish in; cook until tomatoes are a bright 
yellow. This is splendid. 

Cooking Club. 

TOMATO PICKLES, SLICED 

1 pk. green tomatoes 6 large green peppers 
12 good sized onions % C salt 

3 large red peppers 1% lb. R. sugar 

2 qts. vinegar 4 doz. cloves 

1 oz. celery 1% T ground mustard 

^4 lb- white mustard seed 2 T mixed spices 

Slice onions, tomatoes, and peppers; salt; let stand over 
night; drain; cover with 1 pt. vinegar, 1 pt. water, and cook 20 
min. Let stand all day, and drain at night. Let vinegar, sugar 
and spices come to a boil; pour over pickles. When cold add % 
C vinegar mixed with mustard. This will keep in stone jars 
where it is cool. 

Mrs. O. D. Rarnes. 

—269— 



TOMATO RELISH 

V 2 pk. tomatoes 1 C horseradish 

6 large onions 1 C sugar 

4 bunches celery V-i C salt 

1 oz. white mustard seed 1 qt. cider vinegar 

Chop tomatoes, tie in bag and let all water drop out over 
night, buy horseradish and grind in. Seal without cooking. 

Mrs. H. W. Lewis. 

TOMATO RELISH, GREEN 

1 pk. green tomatoes 2 lb. R. sugar 

6 large onions 2 T white mustard seed 

6 green sweet peppers 1 T ground cinnamon 

2 C celery, chopped white vinegar 
1 C salt 

Chop tomatoes, onions, peppers, celery, fine, and mix salt 
with it. Then put in cloth and drain all night. Then take brown 
sugar, mustard seed and cinnamon, cover with white vinegar, 
and it is ready for use. 

Cooking Club. 

TOMATO SWEET PICKLES 

Slice green tomatoes and sprinkle with salt, let stand 24 hrs. 
and then soak fresh. Scald with weak vinegar and wash in 
fresh water. Let stand a while. To 5 lbs. of tomatoes, use 4 
lbs. sugar, and vinegar enough to make a syrup to cover them. 
After vinegar and sugar boil, put in tomatoes and scald until 
clear, add whole mace and cinnamon. Just before taking off 
range, add 1 lb. of raisins left on the stem. Let remain on fire 
until well plumped out. 

Mrs. Strong. 



-270— 



Conserves 




CONSERVE 



Amber Preserves 

Blue Plum Conserve 

Cranberry Jelly 

English Rhubarb 

Four Fruit Jam 
Fruit Conserve 

Gooseberry Conserve 

Green Grape Conserve 

Grape Fruit or Orange Straws 

Ginger Pairs 

Grape Conserve 

Peach and Orange Marmalade 
Peach Pineapple 
Pear Conserve 

Quince Marmalade 

Red Tomato Preserves 
Rhubarb Raisin and Black- 
berry Conserve 

Strawberry Preserves 
Strawberry Preserves 
Spiced Gooseberries 
Spiced Peaches or Pears 

Tomato Marmalade 
Tutti Frutti Jam 



Mrs. C. L. Jackson 

Mrs. R. B. Campbell 

Mrs. Finley Ross 

Mrs. J. H. Black 

Mrs. F. G. Smyth 
Mrs. J. H. Black 

Mrs. Geo. C. Strong 
Mrs. G. N. Dickson 
Mrs. A. O. Rorabaugh 
Mrs. J. H. Black 
Mrs. Harry Dockum 

Mrs. Black 

Mrs. R. B. Campbell 

Mrs. Ross 

Mrs. H. W. Horn 

Mrs. H. W. Horn 

Mrs. Newton Garst 

Mrs. C. L. Davidson 
Mrs. F. A. Amsden 
Mrs. E. G. Robertson 
Mrs. W. E. Stanley 

Cooking Club 
Mrs. F. G. Smyth 



-274- 



AMEER MARMALADE 

Shave one orange, one lemon and one grapefruit very thin, 
rejecting seeds and cores. Measure fruit and add three times 
the quantity of water. Let it stand over night in earthen dish 
and in the morning let it boil for two minutes, only. Let stand 
another night, and the second morning, add pint for pint of 
sugar. Boil until it jellies, possibly two hours. Stir as little as 
possible, the strips of fruit should be well defined. This makes 
twelve glasses. 

Mrs. L. C. Jackson. 



BLUE PLUM CONSERVE 

3 lbs. plum 1 lb. English walnuts 

3 lbs. sugar 3 oranges 

1 lb. raisins 

Cut raisins and nuts in small pieces and the rind of one 
orange cut small. Juice and pulp of three oranges. Mix all the 
ingredients except nuts, and cook one hour over slow fire. Add 
nuts just before taking from fire. 

Mrs. R. B. Campbell. 

CRANBERRY JELLY 

1 qt. cranberries 1 pt. sugar 

1 pt. water 

Boil cranberries and water five minutes, then strain and boil 
five minutes, add sugar, boil five minutes more and turn in 
mold. 

Mrs. Finley Ross. 

ENGLISH RHUBARB JAM 

3 lbs rhubarb 3 oranges 

3 lbs. sugar 

Cut up rhubarb, put % lb- of sugar over it and let stand 
over night. Chop, peel and pulp oranges separately and put 
2^4 lb. of sugar over it and let it stand over night. In the morn- 
ing boil rhubarb until tender, add oranges and cook thirty min. 
or until it jellies. 

Mrs. J. H. Black. 



FOUR FRUIT JAM 

2 qt. cherries 1 qt. currants 

1 qt. red raspberries 1 qt. gooseberries 

12 cloves % lb. sugar 

Cook slowly for 3 hrs. or until the consistency required. 

Mrs. F. G. Smyth. 



—275- 



FRUIT CONSERVE 

1 qt. pie-plant 2 oranges 

1 qt. cherries 2 lemons 

1 qt. currant juice 1 lb. English walnuts 

1 pt. raspberries 1 lb. sugar to each lb. of fruit 

1 lb. seeded raisins 

Pare, rind and thick white of lemons and oranges. Chop 
pulp fine. Stew like preserves, add lemons, oranges and nuts 
at the last. 

Mrs. J. H. Black. 

GOOSEBERRY CONSERVE 

5 lb. gooseberries 1% lb. raisins 
4 lb. sugar 4 oranges 

Chop raisins fine, add gooseberries and sugar, then oranges, 
juice and rind chopped fine. Cook 30 min. 

Mrs. Geo. C. Strong. 

GREEN GRAPE CONSERVE 

1 glass grapes 1 glass sugar 

4 T water 

Cook sugar and water until it threads, then add grapes and 
cook until tender. 

Mrs. G. N. Dickson. 

GRAPE FRUIT OR ORANGE STRAWS 

4 oranges 5 C granulated sugar 

The rinds of four oranges or fruit, cut into fine strips. 
Put into a kettle, cover with cold water. When it comes to 
the boiling point, pour off the water and again cover with 
cold water. Do this three times, then cook until tender — 
drain. Have ready a thick syrup jade of 4 cups sugar and 2 
cups water boiled together 5 minutes. Drop straws into 
white paper over your bread-board, sprinkle with sugar and 
allow to dry over night. 

Mrs. A. O. Rorabaugh. 

GINGER PEARS 

8 lb. hard pears *4 lb. green ginger root 

6 lb. granulated sugar 1 C water 
4 lemons 

Slice pears very thin, use juice and yellow part of lemons. 
Cut ginger in small pieces. Cook well for 3 hours, or until a rich 
golden color. 

Mrs. J. H. Black. 



-276- 



GRAPE CONSERVE 

5 lbs. New York grapes 1 lb. nut meats 

3 lbs. sugar 2 lbs. seedless raisins 

Squeeze out pulp — cook — rub out seeds, add the skins to 
pulp and other ingredients — pour in glasses and cover with par- 
afine. 

Mrs. Harry Dockum. 

PEACH-PINEAPPLE MARMALADE 

6 lbs. peaches 4 lbs. oranges 

5 lbs. sugar 4 lbs. lemons 

- Use juice and grated rind of oranges and lemons. Cook 
until clear. 

Mrs. Black. 

PEACH-PINEAPPLE MARMALADE 

2 qts. sliced peaches sugar and water 

1 pt. can grated pineapple 

Peel, stone and slice enough peaches to make two quarts, 
then add a little water and stew until tender. Mash the peaches, 
then add the grated pineapple. Allow three fourths pound of 
sugar to each pound of pulp. Boilto a thick marmalade and 

Mrs. R. B. Campbell. 

PEAR CONSERVE 

6 lb. pears 3 oranges 

5 lb. sugar % lb. raisins 

1 lb. English walnuts Rind of 2 oranges, cut fine 

Cut pears in cubes. Let stand in sugar all night, simmer 
slowly 20 min. Then cook 2 hr. and add walnuts % hr. before 
done. 



Mrs. Ross. 



QUINCE MARMALADE 



7 quinces 5 pints sugar 

2 sour apples 1 pint water 

Put quince and apples through meat chopper, fine. Cook 
15 or 20 minutes or until it jells. 

Mrs. H. W. Horn. 

RED TOMATO PRESERVES 
Skin tomatoes, weigh, cook long enough to cook through. 
Skim out of water, and add, % lbs. sugar to 1 lb. tomatoes. Let 
stand in sugar over night. In A. M. add slices of lemon to taste. 
Let cook until clear and preserved. Seal. 

Mrs. H. W. Horn. 



-277- 



RHUBARB, RAISIN AND BLACKBERRY CONSERVE 

5 C Rhubarb 1 Box Blackberries 

1 lb. Raisins 8 C Sugar 

Peel rhubarb, cut in small pieces, clean and seed raisins, pick 
over berries. Arrange fruit in layers with sugar, let stand over 
night. In morning cook over slow fire. Cook thirty minutes, 
counting the time when mixture begins to boil. Turn into glasses. 
Cover with paraffin when cool. 

Mrs. Newton Garst. 

STRAWBERRY PRESERVES 

1 qt. strawberries 1 C water 

1 qt. sugar 

Stem, wash and drain well the berries. Cook sugar and 
water until ready to candy. Throw the berries into boiling 
water, let boil hard 2 minutes, pour immediately into a colander 
to drain, then cook 3 minutes in heavy syrup. Can hot. 

Mrs. C. L. Davidson. 

STRAWBERRY PRESERVES 

1 lb. strawberries 1 lb. sugar 

1 C water 

Wash and stem berries. Add 1 cup water to sugar, cook to 
a good heavy syrup. Add berries and cook fast for 20 or 25 min. 
Take from fire. When cold stir lightly as berries usually come 
to top. Can cold. 

Mrs. F. A. Amsden. 

SPICED GOOSEBERRIES 

5 lb. gooseberries 2 T cinnamon 

V-2 pt. vinegar 1 t mace 

4 lb. B. sugar 2 T cloves 

Boil 2 hours Mrs. E. G. Robertson. 

SPICED PEACHES OR PEARS 

7 lbs. fruit i/ 2 oz. whole allspice 

3% lbs. sugar i/ 2 oz. whole cloves 

1 pt. vinegar y 2 oz. stick cinnamon 

Heat vinegar and sugar until the sugar is entirely dissolved. 
Tie the spices in cheese cloth bags. Boil these with the vinegar 
and sugar for 10 min. Then have peeled and cut in halve the 
peaches (quarter the pears unless very small.) Weigh the 
fruit and put the boiling syrup in. Boil until tender, then fill 
sterilized jars with the fruit and pour over the boiling syrup and 
seal at once. 

Mrs. W. E. Stanley. 

—278— 



TOMATO MARMALADE 

4 lb. yellow tomato 2 lemons 

3 lb. sugar 

Chop lemons in tiny bits, boil tomato and lemon, heat sugar 
and add, boil until mixture thickens— 20 minutes. 

Cooking Club. 

TUTTI FRUTTI JAM 

15 lbs. grapes 3 lb. sugar 

2 lb. seeded raisins 1 lb. walnut meats, broken 

Remove skin from grapes. Put pulp on the fire and bring to 
a boil, put this through colander, to remove seeds, then put pulp, 
skins and sugar together and let this boil for 20 min. Lastly add 
raisins and nuts, when thoroughly heated fill glasses, when cold, 
cover with paraffine. 

Mrs. F. G. Smyth. 



-279- 



CEREALS 




CEREALS 

Bran and Dates 
Bran Oatmeal 
Bran and Prunes 
Bran and Raisins 
Breakfast Food 

Cooking Mushes 
Corn Meal Mush 

Dates and Barley 

Nut Croquettes 

Nut Loaf 

Oatmeal 
Oatmeal, Baked 

Rice au gratin 

Rice, Boiled 

Rice, Canned 

Rice and Cheese 

Rice and Chicken 

Rice and Chipped Beef 

Rice Croquettes 

Rice Dressing 

Rice and Fish 

Rice with Fruit 

Rice Griddle Cakes 

Rice Hash, Baked 

Rice Imperial Mrs. F. G. Smyth. 

Rice, Japanese, Boiled 

Rice, Mexican Mrs. A. O. Rorabaugh. 

Rice Muffins 

Rice Omelet 

Rice with Pimentos Mrs. Geo. Steel. 

Rice and Salmon 

Rice Sauce 

Rice and Sausage 

Rice, Spanish Mrs. Ralph Millison. 

Rice, Steamed 

Rice Steamed Mrs. W. B. Buck. 

Soldiers Rice 



-282- 



BRAN AND DATES 

1 C bran 1 C dates 

3 C water % C oats 

1 t salt 

Cook in double boiler 30 min. Add more water if too 
thick. 

BRAN OATMEAL 

Half as much bran as oatmeal, add to the oatmeal when 
half done, makes a delicious brose. Serve with rich cream. 
This requires 1-3 more water than plain oatmeal boiling. 

BRAN AND PRUNES 

1 C bran % C fine breakfast food 

3 C water 1 t salt 
% C cooked prunes, chopped 

Place in double boiler. Cook 20 min. 

BRAN AND RAISINS 

1 C bran 1 C raisins 

4 C water % t salt 

1 C wheat meal V2 C nut meats 

Cut nuts. Use seeded raisins. Mix all, stir well and cook 
25 min. 

BREAKFAST FOOD 

1 C corn meal 1 C bran 

1 C oat meal 4 C water 

Cook in double boiler. Stir in meal last. Serve hot. 

COOKING MUSHES 

Oatmeal, 1 C; boiling water, 4 C; time, 3 hrs. 
Barley, 1 C; boiling water, 2 C; time, 3% hrs. 
Hominy, 1 C; boiling water, 3% C; time, 4 hrs. 
Meal, 1% qts.; boiling water, 4 qts.; time, 4 hrs. 
Graham, 1 pt.; boiling water, 3 pts.; time, 1 hr. 
Rye, 1 pt.; boiling water, 1 qt.; time, 10 min. 

CORN MEAL MUSH FRIED 

1 qt. water 1% C corn meal 

1 t salt 

Sprinkle the corn meal slowly into the boiling water season- 
ed with salt. Stir briskly to avoid lumping. When corn meal is 
all in, cook slowly 2 hrs., if for mush and milk. If to fry cook 15 
min. The secret of success in making this is to keep the water 
at the boiling point until after all the corn meal is added. 

To be crisp this mush should be fried at once. Dip out a 
spoonful at a time and place in a skillet containing 2 T butter 
and 6 T lard. When brown on one side, turn; then brown. Have 
very hot lard, fry crisp and do not burn. 



-283- 



DATES AND BARLEY 

1 C barley 1 t salt 

5 C water 1 C seeded dates 

Cook washed barley 2% hrs., in salted water in double boil- 
er. Wash dates, seed and then measure, cut in small cubes and 
add to barley 15 min., before serving. 

NUT CROQUETTES 

y 2 pt. nut meats 1 t onion juice 

1 pt. mashed potato 1 T chopped parsley 

2 egg-yolks V± t pepper 

1 t salt l A t nutmeg 

Chop nuts, mix ingredients, mold into pyramids, dip in 
beaten egg-yolks then bread crumbs; fry in deep fat. 

NUT LOAF 

2 eggs 1 t salt 

2 C milk % C nuts 
IV2 C bread crumbs 

Stir the crumbs into the milk. Beat eggs and add chopped 

nuts and salt. Mix well. Bake. Serve with Nut Gravy: 

1 C milk y 2 t salt 

1 C water 3 T flour 
y 2 C walnuts 

Stir the flour into part of the milk, stir thickening into the 
rest of the milk and the water. Boil and stir 5 min. Add fine- 
ly chopped nuts and salt. 

OATMEAL 

2 T oatmeal 1 C milk 
1 t sugar 1 t salt 

1 C boiling water 

Cook and mold. When cool serve with hot cream. Oat- 
meal may be cooked in fireless cooker overnight and improve 
flavor. 1 t butter added to the oatmeal in boiling, always im- 
proves the flavor. 

OATMEAL BAKED 

1 C oatmeal 1 T butter 
y 2 t salt 3 C water 

Mix in sauce pan, bake in hot oven in covered dish 20 min. 
Serve with cream and sugar. 

RICE AU GRATIN 

2 C rice cooked 1 C cheese 
1 C white sauce 

Cover in bake dish with white sauce, bake 10 min. Add 
cheese and place in oven, covered for 1 min. 



—284— 



RICE BOILED 

1 C rice 3 qts. boiling water 

1 t salt 

Wash rice thoroughly through 3 waters, drain and sprinkle 
slowly into boiling water. Cover and boil rapidly 20 min. Do 
not stir. When done drain and rinse with a qt. of cold water. 
Drain again and set in oven 5 min., or until it steams itself dry. 
This leaves each grain whole and flaky. 

RICE CANNED 

A very convenient article to have ready to serve at once with- 
out long cooking necessary. 

1 C rice 1 t salt 

Wash and clean rice. Place in jar and fill with boiling 
water, add salt and process 1% hrs. When ready to serve loosen 
lid and re-heat in jar. A quantity of rice may be canned at once. 
Oat meal may be canned the same way. 

To re-heat rice, place in a colander over a pot of boiling 
water. Steam 5 min. 

RICE AND CHEESE 

2 C rice boiled 2 C cheese 

Boil rice according to directions. Serve hot on platter and 
pile grated cheese on top of hot rice. 2 C hot white sauce may be 
poured over all. 

RICE AND CHICKEN 

2 C cooked rice 1 C chicken broth or cream 

2 C cooked chicken 1 t salt 

Escallop alternate layers of chicken and rice. Pour over all 
either broth or cream. Salt and bake 20 min. 

RICE AND CHIPPED BEEF 

y± lb. chipped beef Yi C boiled rice 

1 T butter 2 C milk 

Parboil beef if salty. Pour off water, shread into bits, fry 
in butter 3 min. Add milk and rice. Boil 5 min. May be thick- 
ened if desired. 

RICE CROQUETTES 

1 pt. boiled rice 1 T butter 

1 t sugar 1 egg 

y 2 t salt 

Mix all together in desired form for croquettes. Roll in 
beaten egg, then in cracker crumbs, and fry in deep fat. 

—285— 



RICE DRESSING 

1 onion 4 C boiled rice 

1 T butter 1 C sausage 

1 C milk % t pepper 

1 t salt 1 t celery 

1 T parsley 1 C bread crumbs 

Moisten bread crumbs with milk. Brown chopped onion in 
butter. Chop parsley and celery. Mix all together. Stir while 
cooking. Serve over toast or with fowl as a dressing. 

RICE AND FISH 

2 C cooked fish 1 C boiled rice 
4 hard boiled eggs 1 t salt 

1 C cream sauce 

Mash egg-yolks, add to rice and place alternate layers in 
bake dish. When baked 10 min., cover with hot cream sauce, 
and garnish with egg-whites. 

RICE WITH FRUIT 

1 C cooked rice 2 C canned fruit 

Pour fruit over rice and serve cold. Whipped cream may 
be served on this. 

RICE GRIDDLE CAKES 

2 C flour 2 C milk 
2 eggs y 2 t salt 
P/o C cooked rice 1 t sugar 
2 t B. P. 

Beat eggs, mix ingredients and bake on hot griddle. 

RICE HASH BAKED 

1 C chopped beef 1 C milk 

1 C cooked rice 2 T butter 

1 t salt 1 egg 
X A t pepper 

Put beef, rice, milk, butter, salt and pepper in stew pan. 
Cook 5 min., add well beaten egg. Put in bake pan and bake 20 



RICE IMPERIAL 

1 pt. whipped cream 1 pkg. gelatine 

1 C cooked rice 1 t vanilla 

% C sugar y 2 C water 

Soak gelatine in cold water and vanilla; melt gelatine dis- 
solved in the cold water by placing in a pan of hot water. Mix 
other ingredients. Mold. Serve cold. 

Mrs. F. G. Smyth 

—286— 



RICE JAPANESE BOILED 

1 C rice 1% t salt 

5 C boiling water 

Pour boiling water over rice in colander to wash it and 
rinse through 3 waters. To the bubbling boiling water add the 
salt and rice, cover and set on back of stove, boiling slowly 
15 min. Drain, then place in oven still covered, 15 min. The 
rice should then be tender and soft and each grain whole and 
separate. 

RICE MEXICAN 

1 C rice 4 slices bacon 

1 onion (large) 3 green peppers 

3 tomatoes ' 1 t salt 
1-6 t pepper 

Cook rice until tender. Fry and grind bacon, onion and pep- 
pers. Cook and strain tomatoes. Stir these 2 mixtures together 
adding bacon fryings and bake 4 min., in a medium oven. 

Mrs. A. 0. Rorabaugh 

RICE MUFFINS 

1 C cooked rice 1 C milk 

1 T melted butter 2 eggs 
IV2 C flour 1 T sugar 

2 t B. P. 

Combine rice, butter, milk, beaten egg-yolks and sugar; add 
flour and B. P. Fold in egg-whites, stiffly beaten, last. Put in 
hot buttered gem pans and bake in hot oven. Do not let stand. 

RICE OMELET 

1 egg Y 2 t salt 

% C rice % C cream sauce 

Cook as omelette and pour over all % C cream sauce. 

RICE WITH PIMENTOS 

2V2 C cold boiled rice 1 minced onion 

1 can tomatoes 2 t salt 

1 small can pimentos x /4 t pepper 

1 t sugar 2 T butter 
% C bread crumbs 

Add salt, pepper, sugar and onion to tomatoes. Butter a 
baking dish. Spread over a layer of tomatoes. Then add rice 
and sprinkle with some of the pimentos, which should be chop- 
ped. Dot with bits of butter, repeat until dish is full. Sprinkle 
top with bread crumbs mixed with butter and bake about 40 min. 
in moderate oven. 

Mrs. Geo. Steel 



-287- 



RICE AND SALMON 

2 C rice cooked 2 C cream sauce 

1 can salmon 

Place rice in bottom of bake pan, mix salmon in cream sauce. 
Pour over rice, bake 10 min. 

RICE SAUCE 

1 C rice cooked 1 C cream sauce 

Y-2 C cheese 1 pt. tomato soup 

Brown rice, add cream sauce, cheese and tomato soup. 

RICE AND SAUSAGE 
1 qt. cooked rice 1 lb. sausage 

Put layer of rice in casserole and alternate with layers of 
sausage, putting sausage on top and bake 30 min. 

RICE SPANISH 

1 C rice 1 onion 

1 can tomatoes 1 C peanuts 

1 good sized green pepper x /> grated cheese 

1 T butter 

Cook rice, season with butter and salt while cooking, put in 
a baking dish in layers, covering each with a sauce made with 
the tomatoes, chopped pepper, onion and peanuts. Spread the 
grated cheese over all and bake in a moderate oven. 

Mrs. Ralph Millison 

RICE STEAMED 

1 pt. rice 1 pt. water 

1 t salt 

Put all in covered steamer and steam 1 hr. Do not stir. 

STEAMED RICE 

Wash and drain rice, place in a double boiler and cook for 
% hr., with water to cover well. Remove from fire, toss into a 
colander and pour cold water through it. Then place colander 
with rice in a shallow pan of hot water in oven for 1 hr. Keep 
well covered and steam. 

Mrs. W. B. Buck 

SOLDIERS' RICE 

1 C cooked rice 1 t butter 

1 t salt 

Warm all together, pack in square dish. When cold cut in 
% in. slices and fry brown in meat drippings. 



-288- 



Eggs— Omelets 




EGGS 

Asparagus tips with eggs Mrs. James Buck 

Baked with Bacon 

Baked in Cream 

Beaureguard Mrs. Chester Long 

Beets and Eggs 

Boiled Hard 

Boiled Soft 

Breaded Eggs 

Cheese and Eggs, baked 

Coddled Eggs 

Deviled 

Egg Nog 

Escalloped 

Fried 

Good Friday Eggs 

Ham and Eggs 

Stuffed Eggs with Ham 

Japanese Eggs 

Keeping Eggs for Winter Mrs. C. V. Ferguson 

Muffin Eggs 

Mumbled Eggs 

Nest Eggs 

Omelet Mrs. Newton Garst 

Ox Eyes 

Poached Eggs 

Poached Eggs and Rarebit 

Poached Eggs in Milk Mrs. Murray Myers 

Egg Rarebit 

Scrambled Eggs 

Eggs Scrambled with Rice Mrs. F. G. Smyth 

Shirred in Cream 

Shirred Plain 

Souffle 

Stuffed 

Timballs 

Tomato and Egg 

Toast (egg) 



-292- 



FACTS ABOUT EGGS 

On Cooking Eggs 

The manner of cooking eggs is most important as the digesti- 
bility depends upon the cooking. A high temperature hardens 
and toughens the white, so the egg-white should never be boiled. 
The egg-white should be cooked below the boiling point. The 
yolk may be boiled, as the high temperature really makes it more 
mealy and digestible. The egg unbroken should be placed in a 
pan of boiling water, covered, and immediately set on the back of 
stove and let stand five min; the results will be a lovely 
soft-boiled egg. If a hard boiled egg is desired let stand thirty 
minutes in the same manner. Hard boiled eggs run through the 
colander are more easily digested. 

Olive oil, bacon or ham fat is best for frying eggs. Butter 
burns before the cooking is done, and lard tastes badly. Eggs 
plunged into cold water as soon as taken from stove will not stick 
to the shell, but they will not slice smoothly. 

Eggs may be separated, yolks and whites frozen, separately, 
and kept frozen until time to use them for cooking. 

Never buy dirty looking eggs. It shows that the hens were 
not kept in a clean place and are likely to be diseased. 

Some cooks scrape with the finger every particle of egg white 
sticking to the shell, claiming that this thick part of the egg con- 
tains most of the beating quality of the egg. In six eggs 1 t of egg 
white is thus saved. 

TESTING EGGS 

One T salt to 1 qt. of water. Drop in the egg and if it is newly 
laid it will sink, if six days old it will float; if bad it will ride 
upon the top of the surface. An egg loses its density daily and the 
longer it is kept the lighter it becomes. 

Sometimes eggs fail to beat when they are too fresh. 

The whites of eggs will whip more readily if a pinch of salt 
is added to them. If the eggs are placed in cold water for a time 
before being broken they will whip easily. 

Be sure the vessel in which the egg is beaten is dry, as a drop 
of water may dilute the albumen sufficiently to prevent its 
beating. 

COMPOSITION OF EGGS 

The white has 86% water and the yolk 50%. The 33% fat in 
the yolk is the most concentrated food we have. The white cooks 
at a lower temperature than does the yolk. Eggs are mostly pro- 
teins; the egg-yolk contains fat, the egg-white is almost pure albu- 
men, diluted with water. 

Eggs are valuable for mineral salts, iron, phosphorus, and 
lime. The digestibility of eggs depends upon the cooking. 



-293- 



The yolk contains 1700 calories per pound and the white 250. 
The white is a wonderful leavening agent, because so much air 
can be beaten into it. The colder and purer the air, the lighter 
will be the products cooked. The white is also used for clari- 
fying. 

EGGS WITH ASPARAGUS TIPS 

6 eggs Salt and pepper 

2 T butter Butter toast 

IT milk 

Boil the asparagus tips. Put the butter, milk, pepper and salt 
in a pan, add the eggs and asparagus tips and scramble. Serve on 
toast. 

Mrs. James Buck. 

EGGS BAKED WITH BACON 

6 eggs 14 slices bacon 

Fry, bake or broil bacon crisp. Place in baking pan, cover 
with eggs. Bake in hot oven and serve for breakfast. This may 
be served on toast. 





BAKED EGGS 


Eggs in Cream. 
6 eggs 


6 T cream 
1 t salt 



Grease baking dish with butter, break the eggs into it, 
sprinkle with salt and pour cream over*them. If not sufficient 
cream, add enough to cover eggs. Set dish in water and cook in 
moderate oven, about ten minutes. Very digestible and nourish- 
ing. 

BEAUREGUARD EGGS 

5 eggs 4 T butter 

6 slices of toast 2 T flour 
2 C milk y 8 t milk 
Cream sauce 

Make cream sauce of milk, butter and flour 

Hard boil the eggs, press the yolks through the ricer, chop the 
whites, mix the whites and y 2 the yolks with the sauce. Pour 
over freshly made and richly buttered toast, and sprinkle the re- 
maining yolks over the sauce and toast, serve at once and hot. 

Mrs. Chester I. Long. 

EGGS AND BEETS 

y 2 lemon 2 C beets 

6 eggs !/4 t salt 

Hard boil the eggs. Run yolks and whites separately through 
ricer, slice beets in round pieces and cover with yolks and whites 
of eggs alternately, add salt and squeeze juice of lemon on top. 
This is a good luncheon dish. 

—294— 



EGGS HARD BOILED 

Eggs hard boiled, 1 C boiling water to each egg. Have water 
boiling and put eggs in with shell on, set on back of stove covered, 
thirty minutes. Be sure the water and eggs are boiling when set 
back. This cooks yolk and white evenly. 

EGG BOILED SOFT 

Have water boiling in deep pan, drop in egg in shell, and set 
on back of the stove covered. The egg will be soft boiled evenly 
in three minutes. Be sure the water and eggs are boiling when 
set off the fire. 

EGGS BOILED 

Put the egg in a sauce pan of cold water and when the water 
boils the egg is done. Remove from shell at once. 

BREADED EGG 

3 eggs i/4 t salt 

1 C bread 

Cut bread in y 2 inch cubes, beat eggs, salt, and pour over 
bread. Stir well and pour in greased buttered frying pan. Stir 
and f ry brown. 

EGGS AND CHEESE BAKED 

1 C crumbs 6 eggs 

1 C cheese % C cream 

Line baking dish with bread crumbs. Cover with cheese, 
make pockets for eggs. Break one egg into each pocket, cover 
with bread crumbs. Pour cream over all, dot on butter and bake 
in hot oven until eggs are set. 

CODDLED EGGS 

Have water boiling hard, set off fire, cover eggs, cook seven 
minutes. Whites should be soft and jelly like. 

DEVILED EGGS 

6 eggs 14 t celery salt 

1/4 t salt 34 t mustard 

14 t pepper 1 t vinegar 

Hard boil eggs, cut in half, remove yolks and mix with above 
ingredients, making a paste. Fill the whites with this paste and 
serve cold. 

EGG NOG 

0' eggs 4 1 sugar 

5 oranges 

Beat yolk and white very stiff separately. Pare and cut or- 
anges in small dices. Mix all together and sweeten. Serve at 
once. A little cinnamon may be sprinkled on top. Lemon juice, 
grape juice or any sour fruit may be used. A good breakfast dish. 



—295- 



ESCALLOPED EGGS 

6 eggs 1 T melted butter 

1 C ham cooked 1 T cream 
% C bread crumbs y 2 t paprika 
l/ 4 t salt 

Chop ham and mix eggs and bread crumbs. Place on bottom 
of bake dish, cook ten minutes. Break eggs into plate and slip off 
plate on top of ham mixture. Cover and cook 10 minutes. Serve 
with Maitre De Hotel Sauce if any sauce is desired. 

FRIED EGGS 

There are many ways of frying eggs. The best of which is to 
break all the eggs into a dish, have the frying pan oiled or greased 
with 3 T of liquid. When hot, pour in the eggs carefully, cover, 
and do not life the cover until done, which should be five min- 
utes. The eggs will puff with the heat and be evenly cooked. 
Salt and pepper. 

GOOD FRIDAY EGGS 

6 slices bread 1% C milk 

6 eggs 14 t salt 

6 T butter 6 T cheese 

Cut bread into thick slices and fry each slice in 1 T butter. 
Beat eggs separately, add milk and salt. Pour over fried bread in 
large shallow bake pan, and bake fifteen minutes. Grate cheese 
and sprinkle over mixture when taken from oven. 

HAM AND EGGS 

2 C cream sauce 1 C minced ham 
5 hard boiled eggs Y 2 t salt 

5 slices hard bread, toasted 

Mix ham and minced eggs, place on top of bread in bake 
dish. Pour over all cream sauce. Bake 10 min. Serve hot. 

STUFFED EGGS WITH HAM 

Boil half a dozen eggs hard. Remove the shells and cut the 
eggs crosswise in two. Slice off a piece from each end to make 
them stand firmly. Remove the yolks and mix them with a little 
chopped ham. Fill the whites with this mixture, heaping it up in 
cone shape. Put the stuffed halves on a flat dish and pour over 
them this dressing. 

Beat two egg-yolks with t of salt and 12 T salad oil added 
slowly as it is necessary with oil. 

JAPANESE EGGS 

1 C cooked rice 1 t salt 

3 T cream 6 eggs 

Mix rice and cream, spread on hot platter, break eggs on rice, 
bake until eggs begin to set. Salt and serve at once. 

—296— 



KEEPING EGGS FOR WINTER 

1 Qt. liquid glass 18 doz. eggs 

12 Qts. water. 

Mix together liquid glass and water, put in large jar. Handle 
eggs carefully, having sufficient amount of liquid to cover them. 
Will keep indefinitely. Purchase liquid glass at drug store. 

Mrs. C. V. Ferguson. 

MUFFIN EGGS 

6 Eggs 6 Muffins 

Heat Griddle, butter and place small rings on gridle, break 
an egg into each muffin ring, cook until as done as desired. Serve 
on bacon or on toast or on ham. 



MUMBLED EGGS 

6 eggs % t salt 

1 C milk 4 pieces toast 

Put milk on fire in stew kettle. When boiling, add eggs un- 
beaten. Stir quickly with fork until thick, salt eggs. This way is 
not as well cooked as scrambled eggs. Serve on buttered toast. 

NEST EGGS 

6 eggs 

Beat whites very stiff, lay spoonful on a greased platter that 
will stand the oven heat, hollow out a hole with the back of a 
spoon and lay the yolk in. Heat in oven until meringue begins 
to color. Then add salt and pepper and a bit of butter on each 
egg. Serve in same platter. 

OMELET 

Beat the whites and yolks of three eggs separately. Salt and 
pepper to taste. One quarter of a cupful of bread crumbs with 
enough milk to make them soft. Mix with beaten yolks, and fold 
in the well beaten whites. Pour mixture into a hot omelet pan 
which is well-buttered. Cook until the egg is set. Fold as usual. 

Mrs. Newton Garst. 



OX EYES 

Make an attractive breakfast or luncheon dish. Cut rounds 
of bread and make an opening in the center of each which is large 
enough to take in a broken egg. Dip the rounds of bread in melt- 
ed butter and brown in the oven. Then put in each an egg, moist- 
en the toast with cream, sprinkle with salt and paprika and heat 
in the oven. 



—297— 



POACHED EGGS 

Only fresh eggs poach well. Have water boiling in shallow 
kettle, drop in broken egg, cover and set back on stove. The egg 
will poach soft in two minutes, medium three minutes, hard five 
minutes. 

A spoonful of vinegar in the water will keep the egg from 
spreading in poaching. Do not let the water boil too hard in 
poaching or the egg will stick to the bottom of the pan. 

POACHED EGG AND RAREBIT 

Poach 6 eggs and put on top of 6 square of toast — pour over 
all a tomato rarebit. 

POACHED EGGS IN MILK 

A luncheon dish. Poach eggs in milk and place them on 
slices of buttered toast. Melt some cheese in the milk and pour it 
over the eggs and toast. — Mrs. Murray Myers. 

EGG RAREBIT 

2 C cheese 2 C cream sauce 

2 eggs 

Beat eggs, add to hot cream sauce, stirring when boiling re- 
move from fire and add cheese. 

SCRAMBLED EGGS 

4 eggs V-i C cream 

Va> t salt 

Beat eggs lightly, add salt or milk and cream or milk, have 
ready a hot greased pan, turn the eggs in quickly stirring con- 
stantly, until firm but soft. 

Eggs may be scrambled with chopped ham, dried beef, sal- 
mon, spaghetti, cooked, or rice cooked. Eggs are always good 
served hard boiled chopped on spinnach. 



SCRAMBLED EGGS AND RICE 

Add 1 t of cooked rice to each egg and then scramble very 
good. Mrs. F. G. Smyth. 

SHIRRED EGGS IN CREAM 

6 T milk 6 eggs 

1 T butter *4 t salt 

Divide 1 T butter into 6 shirred egg dishes and 1 T of milk, 
break 1 egg in each dish, set in oven until egg is cooked as soft 
or hard as desired. 



—298— 



SHIRRED EGGS— PLAIN 

Oil or grease shirred egg dishes and break 1 egg in each dish, 
sprinkle with finely minced parsley, salt and a bit of butter set 
in oven and bake as soft or hard as desired. Serve at once as the 
egg hardens standing in the hot dish. 

EGG SOUFFLE 

y 8 t paprika 1 C milk 

2 T butter 4 eggs 

2 T flour 1 tsalt 
1 C cream 

Cream butter, add flour and stir, pour on milk and cream 
which have been scalded, cook 7 ruin, in double boiler. Then add 
well beaten yolks, salt and paprika. Remove from boiler and 
add whites stiffly beaten, put in buttered ramekins and bake. 

STUFFED EGGS 

Hard boiled egg-whites may be stuffed with spinach mixed 
with lemon juice, and the yolked riced. 

EGG TIMBALLS 

5 eggs 1 t minced parsley 

1 2-3 C milk 1 t salt 

1 t onion juice 

Heat milk, add onion juice and parsley, add to well beaten 
eggs, then add salt and turn into timball cups. Place in pan of 
hot water in oven, bake in slow oven until firm. Serve with 
cream sauce on top in timball cups. 

TOMATO AND EGG 

1 C tomato y 2 t salt 

6 eggs 

Beat eggs and salt and mix with tomato. Scramble in oiled 
pan on top of stove, stirring constantly. 

EGG TOAST 

4 rounds of toast 2 eggs 

1 pt of milk 1 t salt 

2 T butter 

Make toast and butter, heat milk and add eggs. When boil- 
ing salt and pour over toast. A little thickening may be added if 
preferred, or cheese may be grated on top while hot. 



-299- 



OMELET 



Omelet 

Omelet 

Apple Omelet 

Asparaeus Omelet 

Baked Omelet 

Baked Omelet 

Cheese Omelet 

Chicken Omelet 

Cream Omelet 

Economy Omelet 

Ham Omelet 

Jelly Omelet 

Mushroom Omelet 

Parsley Omelet 

Plain Omelet 

Puffy Omelet 

Puffy Orange Omelet 

Ripe Olive and Pine Nut 

Omelet 
Spanish Omelet 
William Penn Omelet 



C. C. 

Mrs. Will Dixon 



C. C. 

Helen Brooks Hall 



Helen Brooks Hall 
Helen Brooks Hall 



Mrs. Chester Long 



—300— 



OMELETS 

Fresh eggs are most important for the success of an omelet. 

Be sure the vessel is dry in which the egg is beaten; as a drop 
of water may dilute the albumen sufficiently to prevent its beat- 
ing. 

Omelets fall from being cooked too fast. 

OMELET 

1 t cornstarch 1-16 t salt 

2 t cream 1-32 t pepper 
2 eggs 1 t parsley 

Beat cornstarch with cream, add egg-yolks, beat whites stiff, 
add salt and pepper, sprinkle parsley on buttered griddle, pour 
in the Omelet and fry. Use 2 pans, turn omelet upside down into 
2nd pan which is hot and greased, then set in oven 5 min. 

C. C. 

OMELET 

5 eggs Salt 

2-3 C milk Pepper 

1 T butter 

Beat eggs separately. Add milk to yolks, season, fold in egg- 
whites gently. Have skillet hot, put in butter. Pour in mixture, 
cover and cook slowly 15 min. When done, fold over and turn 
on hot platter. 

Mrs. Will Dixon. 



APPLE OMELET 

9 apples 1 T butter 

4 eggs 1 t cinnamon. 

1 C sugar 

Stew apples until soft, mash, add sugar and butter while hot, 
let cool. Add to beaten eggs. Bake until brown. Good with any 
pork dish. 

ASPARAGUS OMELET 

Make creamy omelet, add % C asparagus tips to 1 C cream 
sauce and pour over omelet. 

BAKED OMELET 

6 eggs V2 pt. milk. 

Beat egg-yolks stiff, add milk, stir well. Beat egg-whites 
until they stand alone and gradually stir into mixture. Quick 
oven. 

—301— 



BAKED OMELET 

4 eggs 1 C hot milk 

3 t flour 1-16 t salt 

1 T melted butter 1-32 t pepper 

Beat eggs separately, add salt and pepper; dissolve flour in a 
little milk; add other ingredients, the whites last, just before 
placing in oven. Bake 20 min. 

C. C. 

CHEESE OMELET 
Sprinkle 3 T cheese over omelet when it begins to thicken. 

CHICKEN OMELET 
1 C cooked chicken chopped fine to a plain omelet. 

CREAM OMELET 

An omelet cooked in a skillet on top the stove may be im- 
proved by covering. Do not lift the lid until done and then fold 
quickly. 

CREAM OMELET 

1 egg Vs t salt 

% C white sauce Vs t pepper 

Combine V± C sauce, well beaten egg and seasoning. Cook as 
plain omelet. Serve with other *4 C cream, same poured around 
omelet. 

Helen Brooks Hall. 

ECONOMY OMELET 

1 egg IT flour 

1 C cooked rice Vi t salt 

1 C sweet milk Vs t pepper 

Stale bread or crackers soaked in hot water can be used in 
place of rice. Will serve 3 people. 

HAM OMELET 
Add 3 T chopped ham to a plain omelet recipe. 

JELLY OMELET 
Make omelet and spread with jelly before rolling. 

MUSHROOM OMELET 

Make creamy omelet and add y 2 C mushrooms to cream 
sauce poured over omelet. 

—302— 



PARSLEY OMELET 

Make plain omelet and sprinkle with % C parsley before 
rolling. 

PLAIN OMELETS 

1 egg i/ 8 t salt 

1 T milk y s t pepper 

Beat eggs lightly, add milk and seasoning, pour into hot 
greased omelet pan. Shake quickly to keep loose from pan. 
When set and browned fold or roll, turn on hot platter. 

Helen Brooks Hall. 

PUFFY OMELETS 

1 egg % t salt 

1 T milk Ys t pepper 

Separate egg — beating yolk thick and whites stiff, add milk 
and seasonings to yolk, cut well beaten whites into yolks. Cook 
and serve, folded, as for plain omelet. 

Helen Brooks Hall. 

PUFFY ORANGE OMELET 

3 eggs 14 t salt 

2 T orange juice 3 T sugar 

Beat eggs separately, add salt and juice to yolks and beat. 
Cut whites into egg-yolks. Heat pan, grease bottom and sides 
with 1 T butter. Spread omelet over bottom of pan, cook evenly, 
cover to finish top. Fold and turn from pan. Garnish with slices 
of orange. Cover with powdered sugar and score with hot iron. 

Helen Brooks Hall. 

RIPE OLIVE AND PINE NUTS OMELET 

4 eggs 14 C pine nuts 
y 2 C ripe olives 

Chop olives and nuts fine, add to plain omelet, using 4 eggs. 
SPANISH OMELET 

6 eggs 1 onion 

1 t salt 1 t celery seed 

8 slices bacon 6 mushrooms 
ly4 t pepper 

Fry bacon, cut in small pieces and add the vegetables chop- 
ped fine. Cook 10 min. Beat eggs and turn in buttered pan, bake 
and when done mix tomato sauce with bacon and vegetables and 
salt, pepper and celery seed. Pour over omelet and cook 2 min. 

Mrs. Chester I. Long. 



-303— 



WM. PENN OMELET 

3 eggs 1 t butter 

V£ C milk 1 t paprika 

1 y 2 T cornstarch 2 t ham fat 
1 t salt 

Put butter and ham fat in very hot omelet pan, beat egg- 
yolks well, add salt and cornstarch, then milk, adding stiffly 
beaten whites last, pour into pan, cover, cook 6 to 8 min. Fold, 
turn out on hot dish and pour a cream sauce over it. Be careful 
not to burn, serve immediately with ham. 



-304- 



CHEESE 




CHEESE DISHES 



Baked Cheese. 


Cheese Balls. 


Cheese and Jelly. 


Cheese Fingers 


Cheese Hail Stones 


Cheese Harlequins. 


Cheese Paste. 


Cheese Marbles. 


Cheese Muffins. 


Cheese Patties. 


Cheese and Pineapple Salad. 


Cheese Rarebit. 


Cheese Souffle. 


Cheese Souffle. 


Cheese Souffle Chafing Dish 


Cheese Sticks. 


Cheese Straws. 


Cheese Straws. 


Cheese Wafers. 


Cottage Cheese 


Cottage Cheese 


Dreams. 


Grated Cheese. 


Jerusalem Krepza. 


Macaroni and Cheese 



Spanish Rabbit 

Under Cheese Relish. 

War Bride Cheese. 
Welsh Rarebit. 
Welsh Rarebit. 



Mrs. C. V. Ferguson. 

Mrs. G. M. Dickson 
Mrs. G. M. Dickson. 



Mrs. 0. D. Barnes. 
Mrs. Todd. 
Mrs. R. B. Campbell. 
Mrs. W. E. Stanley 
Mrs. Will Dixon 

Mrs. A. 0. Rorabough. 
Mrs. W. E. Stanley. 



C. C. 

Mrs. Brown. 

Mrs. C. L. Davidson. 



308— 



BAKED CHEESE 

1 C cheese 2 eggs 

1 C bread crumbs 1% C milk 

1 t salt 

To the milk add the grated cheese, bread crumbs and salt; 
then add eggs beaten separately. Bake 20 min. in moderate oven. 

Mrs. C. V. Ferguson. 

CHEESE BALLS 

2 C cottage cheese % t salt 
4 T cream 

Mix cream and salt with cheese. Make into small balls. 
Cinnamon or nutmeg may be added. 

CHEESE BALLS AND JELLY 

Place a mound of tart jelly in center of round dish and sur- 
round with cheese balls. Serve cold. 

CHEESE FINGEBS 
2 C cheese 2 eggs 

% t salt and 1-16 t pepper Bread crumbs 

Beat egg-whites and mix with cheese, salt, and pepper. Mold 
into finger shape. Dip in egg and bread crumbs and fry in lard. 

Mrs. G. M. Dickson. 

CHEESE HAIL STONES 

1 lb. cottage cheese 1 egg-yolk 

1 t salt 2 T cream 

Mash the hard boiled egg yolk, add to the cheese, salt and 
cream. Boll into round balls and serve with powdered cinnamon 
on top, as an accompaniment to salad. 

CHEESE HABLEQUINS 

Boll pastry thin, sprinkle cheese between the two layers, 
cut in strips and bake. 

CHEESE PASTE 

1 C cheese 1 t salt 

% C milk 1 t dry mustard 

2 eggs Egg of butter 
% small can pimentos 

Put butter in double boiler, when melted, add milk, when 
heated, add salt and mustard. Mix well and smooth, then grate 
cheese into mixture and stir constantly until cheese melts and 
gets creamy. Beat eggs well and add, stirring until it pours like 
thick custard. Stir constantly. When cool add pimentos cut 
fine. 

Mrs. G. M. Dickson. 



—309— 



CHEESE MARBLES 

Add minced pimento to cheese balls. 
Add minced pecans to cheese balls. 
Add currant jelly to cheese balls. 
Add minced parsley to cheese balls. 

Serve all the different colored balls heaped on a round 
plate. 

CHEESE MUFFINS 
Melt cheese on toasted English muffins. 

CHEESE PATTIES 

^4 lb. cheese 1 C cream 

3 eggs V-i t salt 

Vl t paprika 1 t pimento 

Line 16 patty pans with puff paste. Grate cheese and mix 
with beaten eggs, pimento chopped, cream, paprika and salt. 
Bake 30 min. 

CHEESE AND PINEAPPLE SALAD 

1 C neufchatel cheese V 2 C pineapple 

Cut pineapple in cubes, cover with cheese and pour French 
dressing over all. 

CHEESE RAREBIT 

1 loaf bread V± t salt 
V 2 lb. cream cheese 3 C milk 

Trim the crust from a loaf of bread. Cut in slices half in. 
thick. Make a sandwich with thin slices of yellow cream cheese, 
sprinkled with salt. 

Place in long pie tin. Grate cheese over the top and fill the 
tin 1-3 full of milk. Cover, and bake 20 min. 

Mrs. O. D. Barnes. 

CHEESE SOUFFLE 

2 T butter 3 eggs (yolks and whites sep- 
1 T flour arated) 

Vu C sweet milk 1 C grated cheese 

Cream butter and flour; add milk. Set it on the stove and 
stir until it comes to a boil. While hot add yolk three eggs, 
grated cheese. After it cools add whites of eggs, pour in buttered 
pan and bake 15 min. 

Mrs. Todd. 

CHEESE SOUFFLE 
1 C chopped cheese 4 eggs 

3 T flour % t salt 

iy 2 C milk y 2 t paprika 

—310— 



Mix the flour with half C cold milk, and add to 1 C hot 
milk, cook until thick, add cheese and stir until melted. Add 
yolks well beaten. Remove from fire, add salt and paprika, 
stir in carefully the well beaten whites. Turn all into buttered 
baking dish and bake twenty min. in moderate oven. Serve at 
once. Mrs. R. R. Campbell. 

CHEESE SOUFFLE— CHAFING DISH 

1 T butter 1 T flour 

y 2 t paprika 1 C sweet milk 

y 2 t mustard 1 C grated cheese 

1 t salt 3 eggs 

Put in chafing dish or double boiler the butter, paprika, 
mustard, salt, melt all together, then add flour, stir until thick- 
ened; add cheese, remove from fire and set in hot water. Reat 
eggs separately, add yolks and last stir in whites, cover and 
cook 30 min. ' Mrs, W. E. Stanley. 

Mrs. Will Dixon. 

CHEESE STICKS 
Cover buttered crackers with grated cheese, set in oven 
until cheese is warm. Serve. 

CHEESE STRAWS 

1 C flour 1-6 C ice water 
3 T butter *4 t salt 

y± lb. N. York full cream cheese 1-16 t cheyenne pepper 

Mix thoroughly the flour, butter, cheese, salt and pepper, 
add just enough ice water to make a nice dough, roll out, cut 
into strips 4 in. long and % in. wide, also cut rings. Bake in a 
quick oven. When serving place three straws in a ring which 
will add an attractive appearance to the salad plate. 

Mrs. A. O. Rorabaugh. 

CHEESE STRAWS 

y-2 lb. cheese % lb. butter 

2 eggs y± t salt 

Cut pie crust dough into strips 3 in. long and 2 in wide. 
Mix grated cheese, well beaten egg and butter and dip straws 
into this. Fry in deep fat. 

Mrs. W. E. Stanley. 

CHEESE WAFERS 

Cut pie dough into 3 inch squares. Cook and spread with 
creamed cheese. Place in oven, heat 3 min. 

COTTAGE CHEESE 

1 qt. clabber milk 1 T butter or 2 T cream 

1 qt. warm water % t salt 



-311- 



Heat milk until almost boiling, add water and turn into 
strainer lined with cheese cloth. Let drain until free from whey, 
and when cool add salt, butter or cream. 

COTTAGE CHEESE 

Place 2 qts. of sour milk in a gallon jar, pour enough hot 
water (boiling) into the milk to make the whole mixture hike 
warm. Let stand 3 hrs. Pour through fine strainer and drain 
2 hrs. Wash when cold and add salt and sweet cream to make 
rather soft. 

DREAMS 

12 slices bread V-2 lb. cheese 

6 t butter 

Toast bread on one side, butter toasted side, and pile cheese 
between buttered toasted sides of bread, place in oven and toast. 

GRATED CHEESE 

Grated Cheese is a fine accompaniment to soup. Place a 
dish heaped full of grated cheese on the table, and try some of 
it in the soup or on the salad. A tablespoonful of it is good after 
dessert on water biscuit or crackers. 

JERUSALEM KREPZA 

2 lbs. flour Mi t sugar 

3 eggs 1 t salt 

Make a pyramid of flour on the dough board, make a de- 
pression in the center and break in the eggs, salt and sugar. 
Work flour into the eggs until there is a firm ball of dough. 
Form the remainder of the flour into a mold and follow the 
proceeding above until all flour is used up. Do not use any 
water. Roll out Ys in. thick and cut into 3 cornered pieces and 
spread with the following: 

1 lb. cheese V± t salt 

2 eggs 

Grate cheese, beat eggs and mix, fill Krepza with this mix- 
ture and fold over the corners tight pinching them together. 
Drop into pan of boiling water. When they rise to the top take 
out and drain and fry until a light brown. 

MACARONI AND CHEESE 

1 can tomatoes *4 t pepper 

V> box macaroni 1 C cheese (grated) 

1 t salt 

Roil macaroni 'til tender in salted water, drain. Grate cheese 
and arrange in layers in baking dish — macaroni, tomatoes and 
cheese. Season to taste and bake % of an hour. 

C. C. 



-312- 



SPANISH RABBIT 

1 lb. cream cheese y> can pimentos 

1 can corn 1 egg 

1 can Campbell's tomato soup 1 t flour 

Melt cheese in double boiler, add corn, tomato soup, pimen- 
tos chopped fine, seasoning or paprika and salt. Let come to 
boil, then add one egg which has been mixed with 1 lb. flour. 
Serve on toast. 



UNDER CHEESE RELISH 

1 C grated cheese 1 C chopped nuts 

1 C bread crumbs 1 egg 

1 T melted butter 2 t chopped onions 

y 2 C cold water Juice 1 lemon 

Vs t salt Vs t pepper 

Bake half hour, serve hot with tomato sauce. 

Mrs. Brown. 

* WAR BRIDES CHEESE 

4 slices bread 1 egg 

\ x /-2 C grated cheese % t salt 

1% C milk Paprika 

Cut the bread into slices 1 in. thick, remove crusts and save, 
toasted for soups. Grease baking dish, put in a layer of bread, 
then a layer of cheese and proceed until cheese and bread are 
all used. Mix beaten egg, salt, paprika and milk together and 
pour over bread and cheese. Bake in a moderately quick oven 
until nicely brown. 

WELSH RAREBIT 

1 T butter y 4 t salt 

1 T flour or 1 t corn starch 1-18 t pepper 
y 2 C milk 14 t mustard 
y> lb. cheese 

Make cream sauce of butter and flour, rubbing flour in the 
hot butter. When melted add milk, salt, pepper and mustard. 
When done add cheese grated but do not cook after cheese is 
added. Serve hot on toast. Rice, macaroni or tomato may be 
added. 

WELSH RAREBIT 

2 C cheese 2 egg-yolks 
y 2 C milk y 2 t mustard 
1-32 t pepper (red) 

Let milk come to boil, add cheese, when melted add egg- 
yolks, pepper, and mustard. Serve on toast. 

Mrs. C. L. Davidson. 



-313- 



SANDWICHES 



A Man's Sandwich 

Bacon Sandwich 
Bacon and Sardine Sandwich 
Bridge Tea Sandwich 
Brown's Sandwich 

Caviar Sandwich 
Checker Sandwich 
Cheese Sandwich 
Cheese Sandwich Hot 
Cheese Sandwich, Hot 
Cheese and Pineapple 

Sandwich 
Cheese and Strawberry 

Sandwich 
Cherry and Pecan Sandwich 
Chicken Sandwich 
Club Sandwich 
Cottage Chees and Jelly 

Sandwich 
Cracker Sandwich 
Chicken and Nut Sandwich 
Cucumber Sandwich 

Dream Cakes 

Fig Paste 

Filling for Sandwich 

Finger Sandwich 

Fresh Crisp Lettuce Sandwich 

Fried Egg Sandwich 

Ginger and Nuts Sandwich 
Grape Marmalade and Nut 
Sandwich 

Ham and Egg Sandwich 
Ham (Potted) Sandwich 

Lettuce Sandwich 
Luncheon Sandwich 
Macedoine Sandwich 
Meat Sandwiches 
New Sandwich 

Nut Butter Sandwich 

Olive Squares 

Patriot Sandwich 
Picnic Appetizers 



Mrs. Warren Brown 



C C. 

Mrs.' J. H.. Black 

Mrs. C. L. Davidson 



Mrs. Chester Long 

Mrs. L. C. Jackson 
Mrs. C. L. Davidson 



Mrs. C. L. Davidson 
Mrs. C. L. Davidson 



Mrs. Robt. B. Campbell 



-311 



Pimento Cheese and Nut 
Sandwich 

Ribbon Sandwich 
Rolled Sandwich 

Sardine Sandwich Mrs. Chester Long 

Sorrento Sandwich 

Spanish Filling 

Sugar and Cinnamon Mrs. J. H. Black 

Tartar Sandwich 

Toasted Sandwich Mrs. J. H. Black 

Tongue Sandwich 

Welch Rarebit Sandwich C. C. 



-317- 



SANDWICHES 

All meat sandwiches are made after the same recipe. The 
meat should be chopped fine, nicely seasoned and flavorings ad- 
ded to blend with meat. For instance, season mutton with a lit- 
tle mint or capers, salt and pepper. To chopped beef add to- 
mato catsup in proportions of 2 T each y 2 pt. of chopped meat, 
add also salt, pepper and just a suspicion of onion. To chicken 
add salt, pepper, thick sweet cream and a little finely chopped 
celery. Spread these mixtures between thin slices of bread and 
butter. Cut into fancy shapes and serve. 

Mrs. C. L. Davidson. 

A MAN'S SANDWICH 

6 pieces toast 12 sices tomato 

6 crisp lettuce leaves 12 slices Bermuda onions 

3 T chopped parsley 

Place between hot buttered toast, one lettuce leaf, on top of 
this 2 slices of tomato, 2 of onion and % t of parsley. Cover 
with mayonnaise. A little extra salt may be needed as tomatoes 
always absorb more salt than any other vegetable. 

BACON SANDWICH 

Bacon is always good between bread, and especially so be- 
tween layers of cold buttered biscuit. Bacon must be hot. 

BACON AND SARDINE SANDWICH 

Bacon and Sardine make a good sandwich; equal parts with 
mayonnaise. 

BRIDGE TEA SANDWICH 

1 layer white bread 1 layer white bread 

1 layer pink bread 1 layer pink bread 

Put vegetable coloring in bread when baking. Fill with any 
favorite sandwich filling. Cut down and serve in oblong sand- 
wiches. 

BROWN'S SANDWICH 

3 egg-yolks 1 package neufchatel cheese 

Vs can pimento % C mayonnaise 

Crumble hard boiled egg-yolks. Chop pimentos, add 
cheese and mayonnaise, mix well and spread between graham 
or whole wheat bread. 

Mrs. Warren Brown 

CAVIAR SANDWICH 

Mix caviar with lemon juice and spread on thin slices of 
buttered white bread. 



-318- 



CHECKER SANDWICH 

4 slices white bread 8 olives 

4 slices graham bread x /o t paprika 

3 T creamed butter 

Cut bread % in. thick. Chop olives very fine and form a 
paste with paprika and butter. Spread bread and place alter- 
nate layers of graham and white, cutting in inch square sand- 
wiches. 

CHEESE SANDWICH 

% C cream cheese, grated or 1 chopped pimento 

mashed Vs t salt 

3 chopped olives 1 t melted butter 

Mix and spread on thinly sliced bread. C. C. 

CHEESE SANDWICH HOT 

Spread layers of white bread with butter, then with grated 
cheese. Cover with a top slice and press down hard. Place in 
oven and toast. These are delicious with tea. 

Mrs. J. H. Black 

CHEESE SANDWICH HOT 

Slice bread very thin and cut round with a large biscuit cut- 
ter. Put a thick layer of grated cheese between the two forms, 
sprinkle with salt and a dash of cayenne pepper and press the 
round pieces of bread well together. Fry them to a delicate 
brown on each side in equal parts of hot lard and butter, and 
serve very hot. 

Mrs. C. L. Davidson. 

CHEESE AND PINEAPPLE SANDWICH 

2 T melted butter % C pineapple 

% C cheese 1 T lemon juice 

Chop pineapple and mash with cheese, cover with lemon 
juice and mix with melted butter. Spread between slices of 
bread. 

CHEESE AND STRAWBERRY SANDWICH 

Spread pimento cheese between square slices of buttered 
whole wheat bread, cut a round hole in each corner of the top 
slice of bread, and put a large preserved strawberry in each hole. 
Serve on lettuce leaf. 



CHERRY AND PECAN SANDWICH 

Maraschino cherries and pecans with lemon juice to soften, 
spread well on graham bread makes a good sandwich. 

—319— 



CHICKEN SANDWICH 

1 C chicken 1 t capers 

6 stuffed olives % C mayonnaise 

1 T parsley 

Chop chicken, parsley, olives, and capers fine; add mayon- 
naise, mix well and serve between thin white bread. 



CLUB SANDWICH 

1 C cold sliced chicken 3 lettuce leaves 

2 tomatoes % C mayonnaise 
1 large dill pickle 9 slices toast 

6 slices bacon 

Toast bread, butter each slice well; place on it first a layer 
of chicken, then bacon and pickle. Cover with toast and on this 
second layer place lettuce leaf, sliced tomato and mayonnaise. 
Top with toast. Should be made quickly and served at once. 
Ham may be added. 

Mrs. Chester Long 

COTTAGE CHEESE AND JELLY SANDWICH 

Spread equal parts of cottage cheese and tart jelly between 
layers of buttered whole wheat bread. 

CRACKER SANDWICH 

Spread cracker wafers with cheese and put in the oven 2 
min. Do not let the cheese cook or it will become tough. 

CHICKEN AND NUT SANDWICHES 

Remove the crusts from the four sides of a loaf of bread, 
at least twenty-four hours old; then cut in four slices length- 
wise. Spread three of the slices sparingly with butter which has 
been worked until creamy, and put layers together, using be- 
tween, two spreadings of chicken filling and one spreading of 
nut filling. For the chicken filling, chop finely remnants of boil- 
ed or roast fowl, and moisten with mayonnaise dressing. For 
the nut filling, chop English walnuts or Pecan nut meats and 
moisten with mayonnaise dressing.. Fold in cheese cloth, press 
under a light weight, and when serving time is near at hand cut 
in slices and arrange on a sandwich plate in crisp lettuce leaves. 

Mrs. L. C. Jackson 



CUCUMBER SANDWICH 

Cut cucumber very thin and let stand 1 hr in French dress- 
ing. Drain, butter sandwiches of wheat bread, spread the cu- 
cumber on top and add a little chopped parsley. 



-320- 



DREAM CAKES OR HOT SANDWICHES 

Slice bread very thin and cut round with a large biscuit 
cutter. Put a thick layer of grated cheese between the two forms, 
sprinkle with salt and a dash of cayenne pepper and press the 
round pieces of bread well together. Fry them to a delicate 
brown On each side in equal parts of hot lard and butter, and 
serve very hot. 

Mrs. Davidson. 

FIG PASTE 

y-2 lb. figs l /± lb. raisins 

% lb. B. sugar 14 t salt 

Juice of 1 lemon 

Chop until fine and spread between brown bread. 



FILLING FOR SANDWICH 

1 C pecans 3 apples 

1 C B. sugar % t salt 

1 C raisins 1 lemon 

Chop all very fine, use juice of lemon and rind of lemon 
grated. More lemon juice may be used if desired. 

FINGER SANDWICH 

Spread Tuna or Salmon with lemon juice; or lettuce and 
minced dill pickles; between slices of white bread. Cut 4 inches 
long and 1 inch wide. 



FRESH CRISP LETTUCE SANDWICH 

Fresh crisp lettuce leaves laid between very thin slices of 
creamed buttered bread, are fine with lemonade in summer. 



FRIED EGG SANDWICH 
6 eggs 12 slices bread 

Fry bacon or bake in oven and fry eggs in the grease. Place 
eggs and bacon between buttered bread, salt and pepper. 

GINGER AND NUT SANDWICH 

Preserved ginger sliced thin and nuts chopped fine, marin- 
ating the nuts with olive oil and salt, makes a good filling. 

GRAPE MARMALADE AND NUT SANDWICH 

Spread grape marmalade and minced English walnuts 
equal parts, between slices of white bread. 



-321- 



HAM AND EGG SANDWICH 

1 C cold ham 2 hard boiled eggs 

1 T melted butter 1 T lemon juice 

1 t mustard \i t salt 

Mince ham and eggs, add butter, lemon juice, mustard and 
salt. Do not butter bread. 

POTTED HAM SANDWICH 
Mix finely chopped pickles with mustard, and add to pot- 
ted ham. Spread between bread. 

LETTUCE SANDWICH 

1 head of lettuce 1 t capers 

2 T dill pickles 4 stuffed olives 

Wash and chill lettuce. Chop other ingredients fine, shred 
lettuce with scissors. Toss together and keep on ice 2 hrs. But- 
ter sandwiches and spread with above filling. Serve immed- 
iately. 

LUNCHEON SANDWICH 

Mince fine any cold boiled or roasted chicken, also mince 
fine some well roasted peanuts or almonds. Trim crusts from 
thin slices of breast and cut in any desired shape. Butter and 
then put in a layer of chicken, spread a little mayonnaise dress- 
ing over it, then a layer of minced nuts. These are delicious and 
are fine for luncheon or tea. 

Mrs. C. L. Davidson 



MACEDOINE SANDWICH 

1 layer of white bread 1 layer of white bread 

1 layer of graham bread 1 layer of rye bread 

Alternate. Use nut filling and cut down in slices. 



MEAT SANDWICHES 

Meat sandwiches are made after the same recipe. The 
meat should be chopped fine, nicely seasoned, and flavorings ad- 
ded to blend with meat. For instance, season mutton with a lit- 
tle mint or capers, salt and pepper. To chopped beef, add to- 
mato catsup in proportions of 2 T to each y» pt. of chopped meat; 
add also salt, pepper and just a suspicion of onion. To chicken 
add salt, pepper, thick sweet cream and a little finely chopped 
celery. Spread these mixtures between thin slices of bread and 
butter. Cut into fancy shapes and serve. 

Mrs. C. L. Davidson . 



-322- 



NEW SANDWICH 

Chop Canton preserved ginger very fine, adding a little of 
the syrup to moisten when chopped. Cut white bread in fancy 
shapes, spread with sweet butter, then with the ginger mixture. 
Place another piece of bread on top of the lower slice, press to- 
gether and serve. Serve for afternoon tea. 

NUT BUTTER 

Nut butter may be made at home from Peanuts, Almonds, 
Pecans or Brazil Nuts. Blanch the nuts then place in double 
boiler and cook them 3 hrs. Remove while hot and grind. If 
too thick to spread, a little water may be rubbed in with the 
nuts, or if used at once cream is better. Salt may be added 
Brazil nuts need no cooking; after removing the woody skins 
they should be ground at once and salted. 

OLIVE SQUARES 

2 doz. green olives % C celery (cut fine) 

1 C mayonnaise 1 t catsup 

Separate the olives from the seeds, cut or chop fine, mix 
with the catsup, celery and mayonnaise, and use for the filling 
for dainty 3 in. square sandwiches. 

Mrs. Robt. B. Campbell. 

PATRIOT SANDWICH 

6 slices of white bread 6 olives 

1 pimento 

Spread bread with creamed butter, 3 slices of bread to each 
sandwich. On the bottom layer spread red pimento and on the 
upper layer spread chopped olives. Cut an in. wide and 3 in. 
long. Instead of pimento and olive, green and red peppers can 
be used alternately. 

PICNIC APPETIZERS 

For picnics wrap sandwiches in a damp cloth and they will- 
arrive as fresh as when they were made. Nothing is more re- 
freshing than a fruit or vegetable salad or cocktail. This may 
be made, then packed into hollowed-out oranges, apples or to- 
matoes, the top fastened on with a bit of gelatine. Crisp celery 
stuffed with cheese is also delicious. Hard-baked rolls may be 
hollowed out for chicken or salmon salad. Tin cracker boxes 
are just the thing for baking picnic cakes in. Do not take the 
cake from the box, ice it and put the cover on and it will carry 
beautifully. Another good cake to take on picnics is made by 
lining pattypans with pie crust and then baking gingerbread in 
them. They do not crumble as plain cup cakes do. The pie 
crust keeps them whole. A spoonful of jelly may be put into 
the pans before the batter is added. 



-323- 



PIMENTO CHEESE AND NUT SANDWICH 

1 C pimento cheese 6 olives 

y 2 C English walnuts Chop all fine and mix 

RIBBON SANDWICH 

Use vegetable coloring, red and green. Butter white bread, 
mix cream cheese with coloring, and spread one layer with red 
cheese, another with green and so alternating until 6 slices are 
put together. Cut down crosswise into slices, showing the alter- 
nate colors. 

ROLLED SANDWICH 

Rolled sandwiches are attractive. These require soft fresh 
bread, cut very thin, spread with a paste filling and creamed 
butter. Roll each slice and secure with a tooth pick. 

SARDINE SANDWICH 

1 can sardines x /2 t mustard 

2 hard boiled eggs 14 t lemon juice 

Chop sardines, mince egg. Mix and add mustard and lemon 
juice. 

Mrs. Chester Long 

SORRENTO SANDWICH 

1 C chicken livers Yo C mayonnaise 

1 C olives 

Chop and mix well. 

SPANISH FILLING 

1 neufchatel cheese 8 stuffed olives 

1/2 t dry mustard Cream butter to spread bread 

Chop olives fine, mix all into a paste and spread bread with 
the mixture. 

SUGAR AND CINNAMON SANDWICH 

Cut bread very thin, toast, butter generously, cover with 
sugar and cinnamon, heat in oven for a few min. and serve with 
tea or cocoa. 

Mrs. J. H. Black. • 

TARTAR SANDWICH 

Spread whole wheat or graham bread with tartar sauce, put 
together with lettuce leaf and minced celery. 

TOASTED SANDWICH 

Toast bread on one side. Butter untoasted side, spread gen- 
erously with "nippy" cheese, lay on slices of bacon, cut thin ac- 
cording to size of bread, and toast under blazer. Serve at once. 

Mrs. J. H. Black 



-324— 



TONGUE SANDWICH 

1 C cold tongue Mayonnaise 

1 T parsley or 1 T water cress 

Mince tongue and parsley. Add mayonnaise dressing and 
spread between bread. 

WELCH RAREBIT SANDWICH 

Spread welch rarebit between buttered slices of fresh bread 
and roll. 

C. C. 

Ham, cold beef, tongue, pressed chicken, fried steak, canned 
meats, beef loaf, tuna, salmon and sardines, all make good sub- 
stantial sandwiches. 



—325— 



DRINKS 



Cafe au Lait 

Chocolate 

Cold Lemon Soup 

Currant Punch 

Demi Tasse 

Egg Lemonade 

Hot Spiced Grape Juice 

Iced Chocolate 

Iced Coffee 

Iced Tea 

Kansas Julip 

Lemonade 

Lemon Foam 

Lemon Juice with Sugar 

Lime Punch 

Mint 

Mint Punch 

Mint Water 

Orangeade 

Orange Eggnog 

Percolated Coffee 

Pineapple Lemonade 

Raspberry Bombe Glace 

Strawberry Cocktail 

Summer Drinks 

Tea-cup 

Tea-Pot 

Tea punch 

Temperance Punch 

Vanilla Punch 



Mrs. G. M. Whitney 
Mrs. P. C. Lewis 



Agnes Long 

Mrs. Harold D. McEwen 



Mrs. Chester Long 



Mrs. Chester Long 



-328— 



CAFE AU LAIT 
Cafe au Lait is equal parts of coffee and boiled milk served 
together. 

CHOCOLATE 

1 qt. milk 3 T sugar 

2 oz. chocolate 2 T hot water 
1 T cornstarch 

Mix the starch with a little of the milk and sugar. Cook un- 
till smooth and glossy. This serves 6 people. 

Mrs. Geo. M. Whitney. 
iy 2 t grated chocolate to the cup. 

1 t cocoa to the cup. 

Cocoa is improved by adding cinnamon or a few drops of 
vanilla to it. 

COLD LEMON SOUP 

3 qt. water juice of 1 doz. lemons 
iy 2 lbs. sugar 2 T arrow root 

Put the thin yellow rind in the water and sugar and boil 10 
min., then strain. When luke warm add the strained lemon 
juice. Add the arrow root dissolved in a little cold water to the 
boiled water and sugar. Add the lemon juice. 

Mrs. P. C. Lewis. 

CURRANT PUNCH 

With a wooden spoon crush one quart of red currants, add 
one pound of loaf sugar and 2 T of strong fresh ground ginger. 
Let this stand over night. Strain, and add the juice of 1 lemon 
and 1 qt. of cold water. 

DEMI TASSE 
Demi Tasse is a small cup of black coffee served after dinner. 

EGG LEMONADE 

2 lemons 4 T sugar 
1 pt. boiling water 1 egg 

Sweeten lemon juice, add boiling water, and when ready 
to serve add stiffly beaten egg and beat again. 

HOT SPICED GRAPE JUICE 

1 qt. grape juice 1 stick cinnamon 

1 qt. water 1 lemon, juice 

1 C sugar 1 orange, juice 

1 T whole cloves 

Mix in order given, bring to boil, simmer until thoroughly 
spiced. Serve hot with thin slice of orange. Spices should be 
tied in thin cheese cloth bag. 

Agnes Long. 



-329- 






ICED CHOCOLATE 

5 T chocolate grated 1 qt. milk 

Y 2 C sugar 1 t flavoring 

Mix ingredients with one half of milk and cook until 
thoroughly mixed. When cool add the other half of the milk. 
If not smooth use egg heater. 

Mrs. Harold D. McEwen. 

ICED COFFEE 

Make coffee as strong as is liked. 1 T coffee to the cup. 
Cool and pour in tall glasses, using 3 T of rich cream to each 
glass. Sugar to taste and fill with shaved ice. 

ICED TEA 

1 t tea to the cup. Pour boiling water over, let stand until 
cool, and serve in tea glasses with sugar and a slice of lemon 
split and struck on the glass. 

KANSAS JULIP 

6 T sugar 1 lemon rind 
18 mint leaves 5 C ice water 
1 C lemon juice 

Soak mint, sugar and lemon juice 1 hr. leaving in 1 lemon 
rind sliced into cubes, add water and shake in lemonade shaker. 
Wet edges of tall glasses and dip in sugar, fill glasses ^4 full of 
shaved ice. Pour in mixture and serve at once. 

Mrs. Chester Long. 

LEMONADE 

lemons 15 t sugar 
10 C water 

Squeeze juice from lemons and cut rinds into bits and cover 
both with sugar. Let stand 1 hr. then add ice water and let stand 

1 hr., shaking or stirring well. This may be strained, squeezing 
out rinds, or may be served with the rinds left in. Do not let 
stand longer than 2 hrs. or it becomes bitter. Serve with mint 
spray or cherry on top. Mint lemonade is made by boiling 4 T 
mint in %C water and adding to above when cool. 

LEMON FOAM 

3 qts. water 3 lemons 

1 oz. cream tartar Vo C sugar or more 

Pour boiling water over cream of tartar, stir in lemon juice 
and y 2 of the rind cut in thin strips, add sugar, stir well, and let 
cool. Strain and serve with ice. 



-330— 



LEMONADE JUICE WITH SUGAR 

Squeeze out the juice of lemons and to every quart of juice 
allow 6 lbs. sugar. To the stiffly beaten whites of 2 eggs add 
gradually a quart of water, pour over the sugar in a porcelain 
kettle, stir well until all is dissolved, then place over the fire and 
boil, skimming off the scum as it rises. When there is no more 
scum add the strained lemon juice and boil about ten minutes, 
remove from the fire and let cool. Clean your bottles well, 
rinsing with alcohol, pour in your lemon juice and seal tightly. 
Will keep indefinitely. 

LIME PUNCH 

Take % C lime juice and mix with 2% C of sugar syrupy 
add 2 C of pineapple juice and % C of orange juice. When 
ready to serve, put in glasses half filled with crushed ice and 
add a cherry. 

MINT 

3 mint leaves to 1 G of tea 

4 mint leaves to 1 glass of lemonade, orangeade, or limeade. 

MINT PUNCH 

Take 10 sprigs of fresh mint and remove all the bruised 
leaves. Shake a cupful of crushed ice and ^C of sugar until 
the sugar is dissolved, add the mint, pouring over it 1 T of lemon 
juice; put in a cupful of currant juice and water to make a quart 
of liquid. Add more water if desired weaker. 

MINT WATER 

1 C mint leaves 1 pt. of hot water 

Wash, clean and chop fine the mint leaves, pack in cup, 
cover with water allowing to steep 30 min., strain and use for 
flavor. Will flavor apple jelly. 

ORANGEADE 

6 oranges 12 t sugar 

2 lemons 

Squeeze juice of lemons and oranges. Cut rind of oranges 
in small pieces, cover with sugar and let stand 1 hr. Add juices, 
shake well and strain. Dip the wet rim of tall glasses in sugar 
giving a frosted look, and pile high with crushed ice. 

ORANGE EGG NOG 

5 eggs 4 oranges (large) 

6 t sugar 

Beat eggs, whites and yolks separately until as stiff as pos- 
sible. Add sugar and cut orange into small cubes, mix together 
and serve in 6 portions in glasses. Must be ice cold. Any othpr 
fruit may be used. 

—331— 



PERCOLATED COFFEE 
l 1 /! T coffee for each cup. 

PINEAPPLE LEMONADE 

1 C sugar 3 lemons 

3 C water 1 C orange juice 

1 C pineapple juice 

Boil pineapple and sugar in water 10 min. Strain. When 
cool add other juices. 

RASPBERRY BOMBE GLACE 

Mash a quart of red raspberries, either fresh or preserved, 
add half a C of pineapple juice or grated pineapple, 1 C sugar, 
and 1 C of water. Cook for 10 min., remove from fire, add the 
juice of an orange. Press thru a sieve and add 1 pt. of water. 
Serve with shaved ice. 

STRAWBERRY COCKTAIL 

Slice berries, cover with orange juice and let stand 2 hrs. in 
ice box. Serve in punch glasses adding shaved ice and % t sugar 
to each glass. 

Mrs. Chester Long. 

SUMMER DRINKS 

Fruit juices contain valuable mineral salts and can be can- 
ned at home and mixed with sweetening, making a most delicious 
pure drink. Sugar should preferably be melted. Use 1 C sugar to 
1 C water, boil 3 min. and can to use when needed. 

Cold chocolate with plenty of cream, sugar, and chopped ice. 

Loganberry juice, peach juice, grape juice, pear juice, 
orange, lemon, strawberry, and pineapple juice or combinations 
of these make most delicious cool drinks. 

Ice should be shaved or broken in very small pieces for all 
;old drinks. 

Lemonade or any fruit drink is improved by being shaken 
vigorously in a lemonade shaker. 

(CUP OF) TEA 

1 C water Tea ball 

y 2 t tea 

Do not use water that has boiled. Use fresh water and do 
not let it boil over 2 min. Having placed the tea in the tea ball, 
place the tea ball in a tea cup, and pour over it the boiling water. 
Let stand until as strong as desired. Serve with lemon bits and 
orange strips and lump sugar. 



—332— 



(POT OF) TEA— 2 CUPS 

3 C water 1% t tea 

Have tea pot dry and hot, put in tea, in 2 min., add fresh boil- 
ing water and let stand 3 to 5 min. according to the strength de- 
sired. Strain into cups. 

The best tea comes from China, Japan, Ceylon and the West 
Indies. 

TEA PUNCH 

Pour boiling sweetened lemonade on tea leaves. Let stand 
till cool. Strain and serve in tall glasses, with triangle of sliced 
lemon and a sprig of mint. Sweeten to taste and serve with 
shaved ice. 

TEMPERANCE PUNCH 

1 lb. raspberries Bit of lemon rind 

1 lb. currants (or other fruit) 8 lemons (juice) 

4 qt. water 6 oranges (juices) 
4 C sugar 
4 C water 

Mash raspberries and currants to a pulp; add 4 qts of water; 
let it stand covered for 2 or 3 hrs; boil granulated sugar and the 4 
cups of water, dropping in a bit of lemon rind, for 10 min. When 
cold add juice of lemons and oranges, strain both mixtures and 
pour together, keep cold and add finely crushed ice when ready 
to serve; one pound of candied cherries may be added. 

VANILLA PUNCH 

x /4 C boiling water 2 T sugar 

1 egg 4 T milk 

10 drops vanilla 5 drops mint 

Add sugar to well beaten egg, then add boiling water, then 
the milk and vanilla. Shake thoroly and add mint. 



1 qt. finely crushed ice 
1 lb cherries (candied) 



-333— 



CANDY 




CANDY 



Butter-Scotch 

Candy 

Caramel Candy 

Caramels 

Cracker-Jack 

Cream Candy 

Divinity Candy 

Divinity Loaf 

Fondant 

Fudges 

Ice Cream Candy 

Maple Loaf 

Mint Leaves, Candied 

Nugat, French 

Patience Candy 

Smith College Fudge 



Mrs. B. H. Campbell 

C. C. 

Mrs. Lewelling 

Mrs. R. L. Millison 

C. C. 

Mrs. F. A. Amsden 

Mrs. Phil Buck 

Mrs. F. G. Smyth 

Mrs. B. H. Campbell 

C. C. 

C. C. 

Mrs. J. H. Black 

Mrs. J. H. Black 

Mrs. W. E. Stanley 

Mrs. F. G. Smyth 

Mrs. Harry Dockum 



—336— 



BUTTER-SCOTCH 

1 C sugar 3 t vinegar 

1 C Karo Corn Syrup 1/3 t soda 

1 C butter % nutmeg, grated 

Mix and boil until when tested in cold water it will be brittle 
and snap against the side of the cup. Pour into buttered pans and 
before it is too hard, score it into squares with a sharp knife. 

Mrs. B. H. Campbell 

CANDY 

2 C sugar V 2 C water 

% C water 1 egg (white) 

Boil sugar, syrup, and water until it hardens on the edge of 
the pan. Add the beaten white of egg and whip until very stiff. 
Add nuts if desired. 

CARAMEL CANDY 

1% C granulated sugar y 2 C milk 

y 2 C butter 1 C nuts 

V 2 C syrup 

Boil. Just before taking from the fire, add one cup chopped 
nuts. 

Mrs. Gov. Lewelling. 

CARAMELS 

iy 2 C sugar i/ 2 C milk 

y 2 C corn syrup 1 t vanilla 

1 C butter 

Cook until when dropped in ice water it becomes hard. Pour 
in a buttered shallow pan and cut in squares. 

Mrs. Ralph L. Millison. 

CRACKER JACK 

4 qts. popped corn 1 C molasses 

2 C hulled peanuts 2 T butter 
1 C sugar 

Boil sugar, butter and molasses together until syrup will 
hair, pour over popcorn and peanuts, mix all together, and form 
into balls. 

CREAM CANDY 

3 lb. sugar, gr. 1 lb. Karo Syrup 

1 lb. nuts or fruit 1% pt. heavy cream 

Stir one way, and, all the time while cooking, until 
dropped in cold water forming a ball. Take from fire and stir 
until cool. 

Mrs. F. A. Amsden. 

—337— 



DIVINITY CANDY 

li/2 pt. cream 1 C Pecans 

6 C granulated sugar 1 slice candied pineapple 

1 lb. dark Karo Syrup 1/3 can candied cherries 

1 C Engish Walnuts (Both fruits cut in pieces) 

Boil cream, sugar and syrup together on low fire until it be- 
gins to boil, then on a hot fire until it forms a soft ball when 
dropped in cold water. (Fifteen or twenty minutes). Remove 
from fire and stir constantly until creamy. Add nuts and candied 
fruits and pour in bread pan (buttered) to form a loaf. 

Mrs. Phil Buck. 

DIVINITY LOAF 

6 C sugar 2 C golden drip syrup 

3 C cream 3 C walnuts 

Cook, sugar, cream and syrup until it tests a soft ball, stirring 
all the time. Remove from stove and let stand until it cools a 
little, then stir hard until it begins to thicken, add broken nuts, 
and put in a bread tin that has previously been rinsed with cold 
water, do not grease tin. 

Mrs. F. G. Smyth. 

FONDANT 

3 C sugar 1 t vanilla 

1-3 C glucose 1 t butter 

1% C water 

Cook until it will soft ball in cold water, then add Vanilla and 
butter. 

Mrs. B. H. Campbell. 

FUDGES 

2 C sugar 2 T butter 

1 C milk 2 sq. chocolate 

Boil till it will make a soft ball in water. Beat till stiff. 

ICE CREAM CANDY 

3 C light B. sugar y 2 t cream tartar 
Vi C butter 1 t lemon extract 

Boil together sugar, butter, and cream tarter till it threads, 
leave till cool, add lemon while pulling. 

C. C. 
MAPLE LOAF 

3 pt. granulated sugar iy 2 pt. cream 

1 pt. golden syrup iy 2 lbs. nuts 

Boil without stirring until it will form a soft ball. Cool a 
little and stir until it creams. Put in nuts broken in fine pieces 
just before pouring into mold. 

Mrs. J. H. Black. 



-338— 



CANDIED MINT LEAVES 

1 C sugar 2 C mint leaves 
% C water 

Boil sugar and water without stirring until it spins a thread 
when dropping from spoon. Add mint leaves, boil slowly for five 
minutes. Remove from fire, stir with fork until sugar crystal- 
lizes. 

Mrs. J. H. Black. 

FRENCH NUGAT 

Part 1 

2 C sugar 1 C boiling water 

Part 2 
1 C sugar 1 t vanilla 

1 C rock candy syrup 3 egg-whites 

Put Part 1 on first. Boil each until it balls in cold water. Beat 
egg-whites and beat into Part 2. Now beat this into Part 1. Add 
vanilla and nuts. Put a buttered paper in pan, and cut nugat 
into squares. 

Mrs. W. E. Stanley. 

PATIENCE CANDY 

3 C sugar 1 pt. milk 

% lb. walnuts in the shell Butter size of walnut 

Take one cup of sugar and melt it (using an aluminum ket- 
tle) until this is rich brown. Add one cup milk and stir until the 
melted sugar is dissolved. Then add rest of sugar and milk and 
butter. Cook and stir until it forms a soft ball, in water test. 
Have nuts broken and in a deep bowl, turn candy over the hulled 
nuts and let stand a few minutes, then beat as long as possible, 
putting it in a pan to mold. 

Mrs. F. G. Smyth. 

SMITH COLLEGE FUDGE 

2 C B. sugar Butter size of an egg 
ICG. sugar Iron spoonful Karo syrup 
2 sq. bitter chocolate 1 C sour cream 

2 t vanilla 

Cook until it makes a soft ball in ice water. 

Mrs. Harry Dockum. 



-339- 



A RECIPE FOR A HOME— FOR THE BEGINNER'S CLASS 



The beginner's classes are home-lowing lasses, 

And here is a way to make it: 

Take a pound of Sense, and a pound of Skili, 

A pinch of Pride, and as much Goodwill; 

Put in Honest Work to taste 

Contentment, to make a good rich paste, 

And in Love's oven bake it. 

To do to a turn, 
With no scorch nor burn, 
All the years of a life must be given; 
With Unselfishness make a dainty frost 
Where Forgiveness flavor is never lost- 
Then your Home will have the worth 
That adds to the very best things of Earth, 
The sweetness and joy of heaven. 

Margaret Hill McCarter. 



342— 



RECIPES BY FAMOUS WOMEN 



Rhubrab Marmalade with 
Almonds 

Mushrooms 
War Cake 

Oyster Cocktail 

Gingerbread 

Ragout of Duck 

Peanut Butter Fudge 

Date Bars 

Pumpkin Pie 

Graham Bread 

Drop Cakes 

Suet or Plum Pudding 

Corn Bread 

Sponge Cake 

Hard Sugar Ginger Bread 

Famous Blackberry Jam 

Snowball Pudding 

Mustard Pickle 

Conserve of Red Raspberries 

Nutted Cream 

Chicken Turbit 

Bunting Hash 

Delicious Sweet Potatoes 

Pimento Cheese Filling 

Pineapple Sherbet 

Fried Peaches 

Beet Relish 

Cocoanut Pudding 

Potato Cakes 

Scotch Shortbread 

Pork Cake 



Mrs. Theodore Roosevelt, 

Oyster Bay, N. Y. 
Mrs. William Howard Taft. 
Mrs. Brand Whitlock 
Miss Mable Boardman 
Mrs. Charles F. Scott 
Mrs. Charles F. Scott 
Mrs. Phillip P. Campbell 
Mrs. T. N. Tincher 
Mrs. T. N. Tincher 
Mrs. W. E. Hoch 
Mrs. S. J. C. Crawford 
Mrs. S. J. C. Crawford 
Mrs. L. U. Humphrey 
Mrs. Guy T. Helvering 
Mrs. John J. Ingalls 
Senator Ingall's Mother 
Mrs. John J. Ingalls 
Mrs. William Jennings Bryan 
Mrs. George H. Hodges 
Miss Mary Best 
Mrs. W. J. Bailey 
Mrs. Arthur Capper 
Mrs. Jouett Shouse 
Mrs. J. N. Tincher 
Mrs. J. N. Tincher 
Mrs. Phillip P. Campbell 
Mrs. William A. Johnston 
Mrs. William A. Johnston 
Mrs. Charles Curtis 
Mrs. Phillip P. Campbell 
Miss Mary Best 
Mrs. John R. Connelly 



—343- 



RHUBARB MARMALADE WITH ALMONDS 

1 qt. finely cut rhubarb 2 T shelled and blanched Jor- 

2 C granulated sugar dan almonds 
*4 C water 

Wash and dry the rhubarb (do not skin), cut in very small 
pieces; put in agate or porcelain-lined kettle, cover with the 
sugar, add the water; place over slow fire 5 min., stir until sugar 
is dissolved, then boil rapidly for 5 min., reduce the heat and 
boil 40 min. very slowly. Be sure to remove all scum as it arises. 
Add the almonds which have been blanched and sliced very fine, 
boil 5 min. longer. Sterilize the glasses or jars. Put the mar- 
malade in at once and cover. When cold put in cool, dark place 
for winter use. This amount makes 3 glasses. For 12 glasses 
use: 

4 qts. of rhubarb 1 C shelled and blanched al- 

8 C sugar (4 lbs.) monds 

1 C water 

Mrs. Theodore Roosevelt, 

Oyster Bay, N. Y. 



MUSHROOMS 

1 lb. of mushroms 6 slices of toast 

1 t butter Salt 

1 C cream Pepper 

The mushroom bells are made of fireproof glass. One lb. of 
large fresh mushrooms, peel and remove stems. Saute the mush- 
rooms in butter, salt and pepper 1 min. Add the cup of cream, 
and simmer 10 min. Put the toast, which has been toasted on 1 
side, in the "nappes" which come with the bells. Cover with 
the mushrooms, pour the liquid over, put on the covers, bake 
from 15 to 20 min. Serve without removing the bells. 

Mrs. William Howard Taft 



WAR CAKE 

2 C hot water 2 C B. sugar 

2 T lard (can use y 2 Crisco and 1 t salt 

V-2 oil) It cloves 

1 pkg. seedless raisins (cut 1 t cinnamon 

once) 

Boil all these ingredients 5 min. after they begin to bubble. 
When cold add 1 t soda dissolved in 1 t of hot water and 3 C sift- 
ed flour. Bake in 2 loaves 45 min. in slow oven. This cake is 
better when a few days old. 

Mrs. Brand Whitlock. 
Miss Mable Boardman. 



—344- 



OYSTER COCKTAIL 

5 to 7 raw oysters or clams for 1 t Worcestershire sauce 

each service 1 t lemon juice 

1 T tomato catsup 4 drops Tabasco sauce 

1 t horseradish V± t salt 
1 t tarragon vinegar 

Mix all the seasonings thoroughly, add the bivalves and set 
in the ice box to become thoroughly chilled and blended before 
serving. 

Mrs. Charles F. Scott 



GINGERBREAD 

1 C New Orleans Molasses 2 t ginger 

1 C B. sugar V 2 t cinnamon 

V 2 C butter Vi t nutmeg 

1 C buttermilk i/± t salt 

3 eggs 1 t soda 
2% C pastry flour 

Mix sugar and butter, molasses and spices, cook until nearly 
to the candying point. Beat in soda and cool. Add buttermilk 
and egg-yolks, beaten light, then flour and lastly the well beaten 
whites. Bake in a moderate oven. It kills the flavor to hurry 
it. Serve hot with hard sauce. 

Mrs. Charles F. Scott 



RAGOUT OF DUCK 

1 pair of ducks 1 bay leaf 

2 T flour 1 pt. stock or boiling water 
2 T butter 1 t lemon juice 

1 T onion juice 6 mushrooms 

Prepare ducks for basking and place them in a pan. Put 
thin slices of bacon over breasts and add % C water and salt and 
bake until tender, but not too done, about 1 hr. Take from the 
oven and carve. Put butter in a saucepan. Cook until brown, 
add flour, stir until smooth. Then add stock or boiling water 
stirring continually until it boils. Then add onion juice, lemon 
juice, bay leaf, salt and pepper and mushrooms chopped fine. 
Add ducks, and all juice from plate upon which they were carv- 
ed. Cover and simmer gently about 20 min. Take from the 
fire and serve on heated dish with border of toasted bread cut 
in triangles. Garnish with parsley. 

Mrs. Phillip P. Campbell 



-345— 



PEANUT BUTTER FUDGE 

2-3 C sweet milk 3 T peanut butter 

2 C sugar 

Put over fire and boil until it will make a soft ball in water. 
Remove and stir until creamy. Pour into buttered pans to cool. 

Mrs. J. N. Tincher 

DATE BARS 

1 C sugar 1 C flour 

3 eggs 1 t B. P. 
1 C chopped English walnuts y± t salt 
1 lb. dates 

Beat egg-yolks, combine with sugar, stir until creamy. Mix 
together, flour, baking powder and salt; add nuts and dates 
stoned and quartered. Beat egg-whites stiff and add alternately 
with the flour mixture to the yolks and sugar. Bake in a sheet 
in pan in a moderate oven for about 30 min. Remove from the 
pan, cut into bars, roll in powdered sugar, or ice with orange or 
chocolate frosting and decorate with nut meats or with stoned 
dates. 

Mrs. J. N. Tincher 

PUMPKIN PIE 

1 can of pumpkin *4 t salt 

iy 2 C sugar 1 pt. milk 

1 T butter 1 C cream 

1 t ginger 4 eggs 
1 t cinnamon 

Put pumpkin in a stew pan and let cook slowly for % hr., 
or until it is quite dry. To this add the sugar, butter, ginger, 
cinnamon and salt. Then add the milk and cream and the well 
beaten eggs. Stir all together thoroughly. Put in pans lined 
with good pastry, bake to a nice brown. Serve cold with a large 
spoon of whipped cream on each piece. This will make 2 pies. 

Mrs. E. W. Hoch. 



GRAHAM BREAD 

2 C flour 1 egg 

2 C graham 3 t B. P. 

] / 2 C sugar % t salt 
% C molasses 

Melt the molasses and add the sugar, then egg, then dry in- 
gredients sifted together. Bake as for cake. Serve either hot 
or cold. 

Mrs. S. J. C. Crawford 



— 34G— 



DROP CAKES 

1 egg % t nutmeg 

% C milk 1 t B. P. 

1 T sugar Flour to make a stiff batter 

% t salt 

Drop in fat and fry. As you take them out drop them into 
a plate of pulverized sugar and roll once. They look like snow 
balls. If they should soak fat, add another egg and more flour. 

Mrs. S. J. C. Crawford 

SUET OR PLUM PUDDING 

1 C suet 2V 2 C flour 

1 C molasses 1 C or more of raisins 

1 t soda in molasses 1 T cinnamon 

1 C sweet milk % t cloves 

Steam 3 or 4 hrs. in greased baking powder cans filled % 
full. 

Mrs. L. U. Humphrey 

CORN BREAD 

1 egg 2 T sugar 

±y 2 C milk 3 t B. P. 

1 C flour 1 t salt 

2 C corn meal 3 T melted butter 

Mix flour, meal, sugar, salt and B. P., stir into beaten egg and 
milk, add melted butter and stir until smooth. This recipe 
should be appreciated by all the people of the state where corn 
is King. 

Mrs. Guy T. Helvering 

SPONGE CAKE 

12 eggs 2 t cream of tartar 

1 lb. of granulated sugar % t salt 
y 2 lb. of flour 

Sift flour with the cream of tartar and salt 3 times. Separ- 
ate the eggs, beat yolks thoroughly and add sugar gradually. Add 
then the well beaten whites and lastly the flour. Bake in a slow 
oven 50 min. Ice with a lemon icing. 

Mrs. John J. Ingalls. 

HARD SUGAR GINGER BREAD 

3 C granulated sugar 1 t soda 

2 C butter . 2 T ginger 
1 C sour milk 

Enough flour to roll out like biscuit dough. Cut in strips 8 
in. by 2. Mark with the back of knife. Bake in moderate oven. 

Senator Ingall's Mother 



-347- 



FAMOUS BLACKBERRY JAM 

2 gal. blackberries 1 qt. sugar 

1 pt. water 

Take 2 gal. of blackberries, pick over and wash carefully. 
Cover with a pint of water and cook until soft. Put pulp and 
juice through a wire sieve. Take 1 qt. of the strained juice and 
pulp, put in a granite kettle and place on stove. When it boils 
add 1 qt. of heated granulated white sugar; boil steadily until it 
jellies. It can be easily tested by dropping a little on a cold 
saucer. Pour in glasses and seal. Fruit must not be quite ripe. 
Wild berries are the best. Never make more than a qt. at a 
time. 

Mrs. John J. Ingalls 

SNOWBALL PUDDING 

Pare and core 6 apples, steam them, run through colander, 
add 1 C sugar, let stand till cold, then beat whites of 3 eggs stiff. 
Stir all together and serve with whipped cream. 

Mrs. William Jennings Bryan 



MUSTARD PICKLE 

1 small head cauliflower 2 qt. cucumber 

2 qt. small onions 1 pt. small pickles 

2 qt. sliced green tomatoes 

Cut in half the whole small pickles. Cut the cucumbers, 
then cut in chunks. 

6 green peppers ground 1 or 2 sweet red mangoes cut in 

strips 

Soak all in weak brine and scald. 

Mustard paste: 

2-3 C flour 2 t cinnamon 

3 T ground mustard 2 t cloves 

l 1 /? T tumeric Some nutmeg and celery seed 

3 C B. sugar 

Mix dry ingredients, add 2 qt. of vinegar (diluted if very 
strong). Cook well and pour over pickle after it has been well 
drained. Cook slowly about 30 min. Stir often. 

Mrs. George H. Hodges 

CONSERVE OF RED RASPBERRIES 

1 lb. red raspberries 1% lb. sugar 

To each lb. of red raspberries allow iy 2 lb. of sugar. Put 
raspberries into pan, mash until perfectly smooth, then add 
sugar. Place on stove and let remain until scum rises with a few 



-348- 



bubbles, do not allow to boil beyond 1 min. When the process 
is finished seal and keep in cool place. This jam keeps perfectly. 
It looks and tasts like fresh crushed fruit. Served with thick 
cream (not whipped) it is delicious. 

Miss Mary Best 

NUTTED CREAM 

% box Knox gelatine 1 pt. cream 

% C cold water 1 C chopped pecans 

% C powdered sugar 

Cover a 4 box of Knox's gelatine with % C of cold water and 
let soak % hr. Whip 1 pt. cream stiff. Add % C powdered sugar, 
1 C chopped pecans, and 1 t vanilla. Pour 3 or 4 T of water over 
gelatine and set over kettle of boiling water until it is thoroughly 
dissolved. When entirely cool and before the gelatine begins to 
set pour into mixture and stir well until it starts to thicken. Keep 
covered till served. 

Mrs. W. J. Bailey 

CHICKEN TURBIT 

3 chickens 2 T flour 

1 can mushrooms 1 pt. cream 

2 T melted butter 1 pt. stock 

Melt butter in skillet, add flour, mix well, add the cream and 
the stock. Stir till it thickens. Boil the chickens and cut. Mix 
all together and bake in the oven with bread crumbs on top. 

Mrs. Arthur Capper. 

BUNTING HASH 

Buy steak cut from the round about an inch thick. Cut into 
pieces about an inch long and half an inch wide. Stew in butter 
without browning in a covered pan until tender. Be careful not 
to allow meat to fry. When cooked thoroughly pour into the 
vessel sufficient milk for gravy. Thicken, and season with salt 
and pepper. Serve on toast. 

Mrs. Jouett Shouse. 

DELICIOUS SWEET POTATOES 

V± C broken pecan meats or 
walnut meats 

Few grains of cinnamon or 
nutmeg 

x /± lb. marshm allows 

Peel and cut potatoes in small pieces and boil as Irish pota- 
toes. 3 moderately sized large sweet potatoes will be ample for 
the amount specified. When mashed add the sugar, butter, salt 
and spice, beat until light and puffy, then stir in the raisins and 
the nuts. Pile in a buttered baking dish, dot with the marsh- 
mallows and brown. 

Mrs. J. N. Tincher 



-349- 



3 C mashed potatoes 


■% c 


sugar 


Ya C 


butter 


% c 


raisins 


1-3 t 


salt 



PIMENTO CHEESE FILLING 

y 2 C vinegar % t salt 

1 T butter V\ T sugar 

1 well beaten egg 1 lb. cheese 

1 t cornstarch 1 small can pimentos 

Make the salad dressing and while hot add the cheese and 
pimentos which have been run through the food chopper. 

Mrs. J. N. Tincher 



PINEAPPLE SHERBET 

1 qt. granulated sugar 4 lemons 

1 large can grated pineapple 3 egg-whites 

Make a thick syrup and pour it boiling hot, over the pine- 
apple. Add juice and pulp of the lemons. After the syrup has 
been allowed to cool put into a gallon freezer, stir in the stiffly 
beaten whites of eggs and fill with water to within one quart of 
the top. This will serve 20 persons. 

Mrs. Phillip P. Campbell. 



FRIED PEACHES 

Select large free-stone peaches, divide in halves, but do not 
peel. Have a spoonful of melted butter in skillet and place 
peaches open side down. Cook over slow fire until tender. Then 
turn them, fill seed cavities with sugar, cover again and cook un- 
til sugar is in a syrup. Serve hot. This is a nice breakfast or 
luncheon dish in warm weather. 

Mrs. William A. Johnston. 



BEET RELISH 

3 or 4 medium sized beets 2 stalks of celery 

3 onions 2 green peppers (mangoes) 

Grind coarse or chop, add salt to taste and cover the whole 
with sweetened vinegar. 

Mrs. William A. Johnston. 



COCOANUT PUDDING 

2 eggs 5 T bread crumbs 

1 C sugar 1 C raisins, seeded 

1 pt. milk 14 C melted butter 
!/4 lb. cocoanut 

Cream sugar with yolks of eggs, beat in the beaten whites, add 
milk and cocoanut, bread crumbs and raisins, beat together and 
add butter last. Bake until browned. Serve not too cold. 

Mrs. Charles Curtis 



-350- 



POTATO CAKE 

1 C butter 4 eggs 

2 C sugar 1 C raisins 

3 C flour 1 C grated chocolate 
y-2 C milk % C pecan meats 

1 C mashed potatoes 1-3 t cinnamon 

2 t B. P. 1-3 t cloves 

1 t salt 1-3 t nutmeg 

Cream butter and sugar. Add yolks of eggs beaten, then add 
milk. Sift flour, baking powder and spices together. Add these, 
then chocolate, then pecans and raisins well floured, potatoes 
beaten light and cold, and lastly the whites of eggs well beaten. 
Bake in layers and put together with either white or chocolate 
frosting. 

Mrs. Phillip P. Campbell 

SCOTCH SHORTBREAD 

2 lb. flour 1 ounce of sweet almonds 
1 lb. butter Candied peel 

y 2 lb. powdered sugar 

Beat the butter to a cream, gradually dredge in the flour, 
and sugar, add almonds which should be blanched and cut in 
pieces. Work paste until very smooth and divide in 6 pieces. 
Put each cake on separate sheet of white paper, pat out square 
until 1 in. thick, pinch edges, and ornament with strips of cand- 
ied peel. Bake in moderate oven 30 or 40 min. This Scotch 
cake will keep as long as the family does not know of its where- 
abouts. Caraway seeds are often used in Scotland instead of 
almonds. Eoth may be omitted. 

Miss Mary Best 

PORK CAKE 

1 lb. fat pork, ground 1 t cinnamon 

1 pt. boiling water poured over 1 t ginger 

fat 1 t lemon extract 

2 C sugar 2 C flour 

3 eggs well beaten 1 t soda 

Stir the above ingredients into a dough. Then add the fol- 
lowing mixture: 

2 C flour 2 C raisins 

1V4 t B. P. 1 C currants 



Bake about 40 min. 



Mrs. John R. Connelly 



-351- 



THINGS YOU SHOULD KNOW 

Making the tea for ice tea in the morning, and letting it cool 
for dinner or lunch saves ice. 

Soda should be mixed with the dry flour, never stirred into 
liquid as much of the rising quality is lost in the wetting. 

Soda or B. P. mixtures should never be allowed to stand in 
a warm place, but should be put in oven at once. 

Sometimes cake falling may be avoided by putting a piece of 
paper over the top of the cake at first. 

Fruit cake recipes call for dried currants these are hard and 
lack flavor, try using an equal measure of chopped prunes. They 
hold moisture and impart a delicious flavor. 

So many left over bits of meats or vegetables may be com- 
bined with cream sauce and served on stale bread toasted. 

Use lemon juice in salads and you have a more delicate 
salad than useing vinegar. 

"The Dinner never should await the guests; but the guests 
the dinner." 

Crisco burns at a lower temperature than butter. Does not 
absorb odors. 

Carron Oil, which is half Linseed oil and half lime water, is 
a wonderful remedy for burns. Pour on burn at once, saturate 
gauze with the oil, cover burn, and rap in cotton. Do not place 
the cotton next the burn, keep well saturated, several days, no 
scars will result and there are no bad effects. 

Rose Jar. Gather leaves put in bread tray and salt, leave for 
one week tossing and mixing daily, until dry; about 5 to 7 days. 
Pack away in stone jar for 6 weeks to ripen when it may be put 
into rose jar. This will be fragrant many years and is lovely 
placed in a linen closet or dresser drawers. 

% ounce violet sachet % ounce of Rose 

V-2, ounce of heliotrope 1 T cloves 

1 T Cinnamon 1 T allspice 



WASHING FLUID 

1 can of lye 2 ozs. of lump amonia 

2 ozs. of salts tartar 1 lb. of borax in lump 
2% gallons water 

Use one cup in a boiler of water, with soap cut fine. 

TO REMOVE MILDEW 

1 bar laundry soap 5 cents gloss starch 

1 qt. soft water 3 lemons 

1 C salt Kansas sunshine 

Cut laundry soap fine, and boil in the water, add salt, starch 
and lemon juice, dip and wet garment in this thoroughly and ex- 
pose to sun until the mildew disappears, mixture should be like 
soft soap. 



—352— 



A SPECIFIC FOR POISON OAK OR IVY 

A solution of Chinosol is a specific for poison oak or Ivy. One 
tablet dissolved in a quart of water. The tablets come 12 in a 
package. Put it on a piece of cotton and apply. 

TO REMOVE SPOTS 

Five cents worth Oxalic acid, dissolved in half pint water. 
Rub on spots over old soft cloth, when dim, rinse spots with fresh 
water. 

TO PACK EGGS 

Put 1 quart liquid glass in stone jar with 12 quarts water. 
Add fresh eggs as you get them. Infertile eggs best. 

To spread butter when hard have some boiling water handy 
and dip the point of the knife into it each time. This will enable 
you to butter the thinnest bread without spoiling the slice. 

If a little salt be sprinkled over dishes on which eggs have 
been served the dishes will wash easily. 

When preparing a chicken try rubbing inside with a piece of 
lemon, and you will find it very good, as it whitens the flesh and 
makes it more tender. 

To remove old putty from window after the glass has been 
taken out, pass a hot soldering iron or poker over it. This softens 
it and it is easily removed. 

Pop overs, puffs, omeletes and custards cooked too fast will 
fall apart. 

Salt will remove egg stain from silver when applied dry 
with a soft cloth. 

Squeaking doors should be oiled on the hinges. 

If the white porcelean of the sink becomes stained, wet it 
and sprinkle cloride of lime into it. Let stand about half an 
hour and it will become white. 

Open a can on the side. It is easier. 

Cookies split in the center and burst when baked too quickly 
on top. 

Roiling the burners on the gas stove in soap suds once in a 
while keeps them free from gummy substances and permits the 
supply of gas to flow more freely. 

Making out a menu for breakfasts and dinners every day for 
a week saves much wear and tear on the home maker's thought 
machine. Lunch can be a time to use left overs. 

If you feel very tired and drowsy, dash very cold water in 
your face. 

An insipid pudding should have a strongly flavored sauce, 
and vice versa. 

Never allow meat to stand in water. The water drains out 
the juice. 

Every good housewife knows the importance of having nov- 
elty in the meals. 



-353- 



Salt should never remain in anything rubber. It causes the 
rubber to rot. 

Prunes cooked without adding sugar are more wholesome 
and better flavored. 

Spinach is in a class by itself because of its large amount of 
iron. 

To clean furs, moisten some bran with hot water; rub fur 
with it, and dry with a flannel, then rub with a piece of muslin 
and some dry bran. 

If you rinse a plate with cold water before breaking the eggs 
on it, add to them a pinch of salt and then stand where there is 
a current of air and you will have no difficulty in beating them 
to a froth. 

If you wish a beautifully browned pie crust, brush with 
cream or milk when ready for oven. 

The finger marks on a door can be removed by a clean flan- 
nel cloth dipped in kerosene oil; afterward wipe with a cloth 
wrung out in hot water in order to take the smell away. 

To prevent cakes, pies and other pastry from burning on the 
bottom, sprinkle the bottom of the oven with fine, dry salt, and 
your cake or pies will bake perfectly. 

Fried things are more indigestible, because the fat reaches 
a higher temperature which dissolves into fatty acids. 

When you are digging in the garden you will be discourag- 
ed to find how the dirt clings under your nails. Try rubbing 
soap under the nails before you go out to work. It will form a 
fine protection against dirt and will not be hard to remove when 
the digging is done. 

Don't make the mistake of using your table or bed linen in 
rotation, one after the other. Use a few changes until they are 
worn out, then take the next best and add new ones to your 
store. In this way you will not be embarrassed by finding every- 
thing in holes at once. The same thing refers to personal under- 
clothes. 

Dampen clothes with a whisk broom, it is far better than 
the hand and eaiser. 

Never pour grease down a drain. If you have not a sink 
strainer to catch the grease try laying a piece of paper over the 
drain before pouring out greasy water. The paper will catch 
the grease and can be burned. 

Too much starch will cause linen to crack in the folds. 

When ironing linen, move the iron with the threads, never 
diagonally. 

To keep curtains from blowing, cover small tailor's weights 
with goods of the color of the curtains and sew to the; lower 
corners. 

If bottles of medicine are to be carried when traveling, dip 
the tops in melted paraffine to prevent leaking. Do not cork too 
tightly or the cork will "work up." 

—354— 



Never allow milk to remain uncovered. 

Wood ashes make a good polish for tinware. 

Minced olives in potato salad are an improvement. 

Heat sugar and milk first when making doughnuts. 

Onions peeled under water will prevent your eyes from 
watering. 

Cream doubles its bulk in whipping. It must be cold and 
24 hours old to whip. 

Cold butter is more digestible than warm, because the heat 
dissolves the butter into fatty acids which are indigestible. 

A small child should have a small quantity of orange juice 
a day. 

To remove coffee stains from silk, pour pure glycerine on 
the stain, put in bath towel rub with a soft cloth, and repeat the 
operation, sponge in soft water in fine white soap, until all dis- 
appears. 

Rub the top of a drawer or the hinges of a door with soap 
if they creak. 

Paint brushes make by far the most convenient and satisfac- 
tory dusters for crevices, woodwork and carved surfaces. A 
housekeeper will find several sizes worth having in the house. 

Tack Indian Head bordered with rick rack back of the stove 
and the table in the kitchen to protect the walls. 

Soapstone set over a low gas flame will cook food much bet- 
ter than setting food over a high gas flame. Any kind of food 
requiring long cooking can be done much more economically 
in this way. Meat is especially good. 

A soapstone griddle does not require greasing. It is de- 
signed for the purpose of doing away with all disagreeable smell 
of grease and smoke. See that it is perfectly smooth and thor- 
oughly heated before pouring on the batter. When once heated 
to proper degree it can easily be kept at uniform heat. If too 
cold the cakes will stick. Have a clean oven cloth or large paint 
brush and brush off the griddle after each baking. But it must 
never be greased. 

To give castor oil put the dose in orange juice with the tiniest 
bit of soda stirred in to make it foam. 

Furs and woolens may be kept free from moths, if they are 
well cleaned before putting away. Then line a box with news- 
paper so there are no cracks for moths to enter, sprinkle either 
tobacco, camphor or moth balls in with the clothes or furs. Cover 
well with newspaper and no moths will enter. 

Rugs should be well cleaned, rolled with newspapers in be- 
tween each layer; and moth balls. The ends should be tied in 
newspapers also. 

The ink on the newspaper is an enemy of the moth. Mice 
will not enter a drawer where there is camphor. 
Rub spots with yolk of eggs before washing. 
Put tough meat in vinegar before cooking. 

—355— 



Rubbing with chloroform will remove paint from goods. 
Kerosene oil or gasoline cleans silks. 

When flat irons stick or become rusty rub them on cedar 
when hot. 

Tar may be removed from cloth with turpentine. 

Machine grease may be removed by rubbing the spot with 
pure lard, or spot may be saturated with turpentine. 

Place a pitcher of cold water in a room and it will absorb 
all the impurities in a few hours. It will purify the room but the 
water will be entirely unfit for use. 

To set colors in wash goods soak before washing in 1 T ox- 
gall to 1 gal. of water. 

Salt should always be eaten with nuts to aid digestion. 

A fireless cooker and a steam cooker are great accessories to 
the kitchen equipment. A good steam cooker will cook 6 dif- 
ferent things at once on one gas burner and no mixing of flavor. 

Vinegar added to rhubarb jam gives it a spicy flavor. 

Ink from carpets may be removed by wetting in milk after 
all has been taken up by blotting paper that is possible. 

Suit cases that look dingy may be brightened by rubbing 
with oil. 

Brooms dipped for 2 minutes in boiling soap suds once a 
week and then plunged in cold water last longer and are tougher. 

Marble statuary may be washed with soft water and ivory 
soap, rinsed with clear water and dried with a soft cloth. 

One T grated horseradish in a pan of milk will keep it sweet 
longer. 

Never put cake in the refrigerator, it makes it tough. 

Angel Food cake is the only cake improved by keeping in 
refrigerator, in oil paper. 

A heated knife will cut warm bread or cake without crumbl- 
ing. 

In making ginger cookies try mixing batter with cold coffee 
instead of water. 

If cream does not whip try adding 2 drops of lemon juice 
and whip again. 

In making cake if oven gets too hot set a pan of cold water 
in it. 

To get the meats of pecan nuts whole soak the pecans over 
night in water, next morning crack them on the end. The meat 
will come out without breaking. 

A slice of lemon skin eaten with sugar or salt will kill the 
odor of onion on the breath. 

An egg well beaten added to rhubarb pies, will thicken the 
rhubarb and improve the taste. 

To get rid of red ants wash the shelves clean and while damp 
rub fine salt on them quite thickly. Let it remain on for a time 
and the ants will disappear. 

A glass of vinegar put into the water in which salt fish is 
soaking will draw out most of the salt. 



-356— 



In mixing liquids with solids add the liquid to the solid by 
degrees. They will blend more readily. 

To prevent milk or cream from curdling when used in com- 
bination with tomato, add a bit of bicarbonate of soda before 
mixing. 

If you use too much salt by mistake add a trifle of sugar or 
of vinegar, according to dish. This will counteract the salty taste. 

Melons may be chilled in midsummer by wrapping them 
about with a burlap sack, saturating this with water and keep- 
ing it wet and placing it in the direct rays of the sun for a time. 
Evaporation does the work. 

Before tacking down linoleum, let it lie in place and be 
walked on a few days. This will make it be perfectly smooth. 

Milk or cream which is just turning sour may be sweetened 
with a little soda stirred into it. 

Soap should be unrapped and put in a dry place to harden 
and it will last longer. 

Lemon juice and salt will remove iron rust. Put on the 
garment and place in hot sun. Mildew also can be removed in 
this way. 

Kerosene will soften leather. 

Melted paraffine poured on top of the jelly prevents mold. 

Flowers will keep fresh 24 hours by wetting and covering 
with paper to keep out air, place in cool place. 

Nickel may be cleaned with kerosene and whiting. 

Bitter butter is the result of cream standing too long. 

Paint on glass may be removed with strong hot vinegar. 

Drain pipes should have lime water or lye water poured 
into them occasionally. 

Sand put in bottles with soap suds and shaken will clean 
them. 

Glass measuring cup is best, for you can see through ex- 
actly. 

Do not salt milk until it boils or it may curdle. 

Use a fork in mixing flour and milk for a thickening, also 
a pinch of salt helps to dissolve lumps. 

PRESERVING OLIVES 

After opening a bottle of olives, if the remainder are not 
required for immediate use, pour off the liquid and cover with 
olive oil. This will keep the olives good and fresh for several 
weeks. 

SUNKIST ORANGES 

Soak oranges in boiled water 1 hour. The skin will come off 
easily, and the pulp will be sweeter — serve cold. Grapefruit may 
be done the same way. 

TO CLEAN WHITE FEATHERS 
1 pt. gasoline 1 C corn starch 

Wash feathers; then stroke until dry. 



-357— 



TO TAKE STAINS OUT OF WHITE TAFFETA 

Sponge first with alcohol and warm water to remove the 
fatty particles. Rub dry with soft linen and sponge with perox- 
ide of hydrogen to bleach the stain. Should a trace remain, rub 
flour well into the spot. Leave for a day and brush. 

FURNITURE OIL AND CLEANER 

1 qt. soft water 1 qt. olive oil or raw oil 

1 qt. cider vinegar 1 qt. alcohol 

TO TAKE WHITE SPOTS FROM POLISHED WOOD 

Rub with the meat of English walnuts. 
Rub with sweet oil and camphor. 
Rub with essence of or oil of peppermint. 
If cookies stick, put sugar on the board. 

TO FRY OYSTERS 
Fry in half lard and half butter. 

TO REMOVE WHITE SPOTS FROM WOOD 

1 oz. Wood Alcohol 1 oz. Banana Oil 

Rub quickly with the grain of the wood. 

WEIGHTS AND MEASURES 

SUGAR AND FRUIT 

2 Tablespoons 1 oz. 

2 Level coffee cups of granulated .1 lb. 

2 Level coffee cups of powdered 1 lb. 

2 Cups of raisins : 1 lb. 

FLOUR AND MEAL 

3yo Cupfuls corn meal 1 lb. 

2 Cupfuls unsifted or 1 qt. sifted flour 1 lb. 

BUTTER AND EGGS 

1 Tablespoonful soft butter _ 1 oz. 

2 Teacups packed soft butter ,..1 lb. 

1V2 Cups firm butter 1 lb. 

8 Large or 10 medium sized eggs j 1 lb. 

MEASURING HINTS 

A cup of liquid means all the cup will hold. 
A spoonful of liquid is all a spoon will hold. 
Salt, flour, seasonings, spices, butter and all solids are meas- 
ured level. 



-358- 



To measure a level spoonful, dip the spoon in dry material 
taking up a heaping spoonful, then level it off even with the edge 
of the spoon with a knife- 
To measure a part of a spoonful, cut lengthwise of spoon for 
the half, and crosswise for quarters. 

A tablespoonful of butter melted should be measured be- 
fore melting. 

A tablespoonful of melted butter should be measured after 
melting. 

Measure a cupful of cream whipped before it is whipped. 

Measure a cupful of whipped cream after it is whipped. 

Always sift flour, salt, baking powder, sugar and soda before 
measuring. 

TABLE OF PROPORTIONS 

2 rounding or 4 even teaspoonfuls of baking powder to 1 qt. 
of flour. 

1 t of flavoring extract to 1 qt. of custard. 

1 t of soda to 1 pt. sour milk. 

1 t mixed herbs to 1 qt. soup stock. 

1 t soda to 1 C molasses. 

i/i t extract of beef to 1 C hot water. 

1 t salt to 1 qt. of soup stock or 2 quarts of flour. 

1 T chopped vegetables each to 1 qt. soup stock. 

% t soda to pt. buttermilk 1 day old. 

% t soda to pt. buttermilk 2 days old. 

1 t soda to pt. buttermilk 3 days old. 

BAKING POWDER MIXTURES (Plus Variations) 





1:1 

(Pour Batter) 


1 :2 
(Drop Batter) 

(Muffins) 


1:3 

(Soft Dough) 


1:4 
(Hard Dough) 




(Griddle Cakes) 


(Biscuits) 


(Rolled Cookies) 


Liquid 


1 Cup 


1 Cup 


1 Cup 


1 Cup 


Flour 


1 Cup 


2 Cups 


3 Cups 


4 Cups 


Leavening a 


gent 1% t B. P. 


3 t B. P. 


4% t B. P. 


6 t B. P. 


Salt 


Vit 


% t 


% t 


1 t 


Stiffening 


1 egg 


2 eggs 




4 eggs 


Shortening 


1-2 T 


2 T 


6T 


1 Cup 


Sweetening 


? 


1 T 


2 t (?) 


1% C (?) 



Flavoring — 

N. B. — Nuts, dates, currants, raisins, etc., are usually used 
rather than flavoring. 



-359- 



QUANTITIES FOR SERVING 
Chicken Salad — A 4 lb. chicken to a qt. of salad. 
10 lbs. of chicken serve 25 people. 
Jelly Molds — 1 qt. to 8 people. 
Boullion — 1 qt. to 8 people. 
Ice Cream, Mousse — 1 qt. to 8 people. 
Lemonade or Fruit Punch — 10 qts. to 50 people. 
Tea — 1 gal. to 50 people. 
Coffee — 32 cups to a gallon. 

Chocolate — 27 cups to a gallon, use half lb. chocolate. 
Whipped Cream — 1 qt. will make 25 spoonsful. 
Loaf Sugar — 1 lb. to 25 people. 
Sugar for Berries — 1 lb. for 25 people. 
Wafers — 3 boxes to 50 people. 
Large cake cuts in 24 small slices. 
Bonbons — 1 lb. serves 16 people. 
Salted Nuts— iy 2 lbs. for 25 people. 
Tibals and Patties — 1 qt. makes 25. 
Croquetts — 1% qts. make 25. 
Potato Chips — 2 lbs. serve 25. 
Oysters — 4-10 for 1 person. 
Welsh Rarebit — 3 lbs. of cheese for 15. 
Chicken or Turkey Dressed — 25 lbs. for 48 people. 
Two whole sandwiches serve 3 people. 
24 sandwiches to a loaf. 
1 lb. butter to 2 loaves. 
1 C paste and butter to 1 loaf. 
1 pt. other fillings to 1 loaf. 

LAWN SUGGESTIONS 

A bushel of lawn grass weighs about 20 lbs. 

A qt. of seeds is sufficent to cover 300 square feet — 15 by 
20 feet. 

Grass seed germinate in from 14 to 18 days. 

Do not sow grass seed during hot, dry weather, particularly 
in July and August. 

Lawns that are frequently watered need more fertilizer than 
those that are not, as the water washes away much plant food. 



-360- 



INDEX 

Page 
Abbreviations 7 

Bread 8- 21 

Cakes 229-243 

Candy 335-339 

Cereals 281-288 

Cheese .307-313 

Conserves ..273-279 

Cookies 251-261 

Desserts 163-188 

Desserts, Frozen _ 191-207 

Drinks 327-333 

Eggs 291-299 

Fish 67- 79 

Frostings .......245-^49 

Introduction : 6 

Meats 81-104 

Meat Sauces , 107-114 

Omelets 300-304 

Pickles -- 263-270 

Pies 209-227 

Puddings ......141-161 

Recipes by Famous Women.. 341-351 

Salads 24- 43 

Salad Dressing _ 45- 50 

Sauces ...141-161 

Sandwiches ..-. 315-325 

Soup 53- 64 

Things You Should Know 352-360 

Vegetables 117-139 



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